Homemade pea soup
Time
Preparation time: 30 min.
Cooking or baking time: 1 hour 10 minutes
Total preparation time: 1 hr. 40 min.
Slowly it gets cooler outside and the time of the stews starts again. First and foremost is the pea soup, when it comes to the delicious satiety in the cold season. I cook the pea soup the way I learned it from my mom, so it tastes best to us and maybe you, too, if you want to try it out.
The most important ingredient is the cured hind leg. Especially this brings the right taste to the hearty soup. Unfortunately it is the case that you hardly get salted pork knuckle today and that's why I bought pickling salt and bring the desired spice to the pork knuckle. The pork knuckle should be well drained for a few days to a week and thus the total preparation takes longer to sleep than the specified time to complete the soup.
I hope everyone can understand that, if the picking itself is done. With a finished, cured pork knuckle, this additional resting time is eliminated naturally.
Here is the list of ingredients for a pea soup based on a good 2 L of water:
ingredients
For a pea soup based on a good 2 L of water:
- 2 L of water (can be a bit generous)
- 1 cured Eisbein
- abundant greens (leeks, celery, carrots, parsley root)
- 1 - 2 onions
- 300 g of potatoes
- 500 g green peeled peas
- 4 Mettwursts
- 2 bay leaves
- 1 grated teaspoon dried marjoram
- Meat of the triggered and defatted Eisbein
- Pepper salt
preparation
- The self-cured pork knuckle I washed off after his rest and brought in a pressure cooker in about 2 liters of unsalted water to a boil and then let it cook in a closed pot for about 1 hour. After this time, I let the pot cool down, open it, and take the knuckle out of the broth to cool it down.
- Now the greens, the peeled and diced potatoes, the bay leaves and the marjoram find their way into the broth. Likewise, the non-soaked shelled peas are added. The pot is closed again and must now continue to cook for 50 minutes. After this time, the pot can cool until opening the lid.
- In the meantime, I have freed the pork knuckle from the rind, removed as much of the meat as possible, and cut the sheer meat into small pieces and set it aside. Likewise, I have the Mettwürstchen cut on slices and also set aside.
- If the saucepan can now be opened, the pea soup is stirred well first and then the Mettwürstchen slices and the lean pork knuckle meat come back into the soup and this should simmer for about 10 minutes, until the Mettwürstchen even and the meat is hot again.
- Only at the end of the cooking time and before the soup comes on the table, it should be flavored, with pepper and possibly with salt, because the sausages and the cured knuckle already give the soup plenty of spice, so that a previous salting in no Case is necessary, because the soup should taste like pea soup and not salt.
- Last but not least, 1 to 2 onions can be diced and lightly browned over the soup.
Now a few fresh rolls on the table and then the soup can be spooned away. I am sure she will taste you all very well!
