German pea soup (erbsensuppe)
This is a simple German pea soup (erbsensuppe) recipe with potatoes and Wiener Würstchen sausages. It is as comforting as it is delicious.
Ingredients
2 onion (chopped)
1 tablespoon butter
1⁄3 pound bacon (streaky bacon, diced)
1 package peas (frozen peas, 1 lb package)
2 cups vegetables (optional, assorted green leaf vegetables)
2 potato (peeled and diced)
1 carrot (optionoal, large, peeled and diced)
4 cups broth (beef broth or beef stock)
2 sausage (Wiener Würstchen sausages, sliced)
2 teaspoons vinegar (white wine vinegar, to taste)
1⁄2 teaspoon savory
1⁄2 teaspoon marjoram
Instructions
Melt butter in a pan. Stew the onions in the butter until translucent. Add the diced bacon and greens.
Next, add the potatoes to the pan, together with carrot, the peas and the beef stock.
Bring to a boil, add savory and marjoram, and then lower the heat. Simmer for about 15 minutes.
Now slice the sausages and add them to your soup.
Season with salt, pepper and a dash of white wine vinegar.
Serve warm.
Yield
6 servings
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Notes
This soup is easy to make in large quantities.
If no green leafy vegetables are used, add more carrot, and add a little more vegetables if omitting the carrot.
Source
German cuisine
easy, simmer
soups, appetizers, warm
German food recipes
Food in Europe
Food in Europe