Deutscher Erbseneintopf

Prep time: 25 min

Cook time: 1 hour 30 min

Servings: 16

This German recipe for pea stew is a hearty and filling dish that is perfect for cold winter evenings.

Ingredients

lard, (schmalz)

200 gram bacon

170 gram onions, diced

120 gram leeks

200 gram carrots

60 gram celery, diced

900 gram potato, diced

2 liter vegetable broth

2,5 liters water

500 gram ham, ham with bone

3 tsp vegetable broth, powder

1 tbsp italian seasoning

1 tsp marjoram

salt and pepper, to taste

6 wiener

bund of parsley

Directions

Melt the lard in the pot over low heat. Add the finely diced bacon and leave it out slightly. Then sauté the finely chopped onions until they are translucent. Add diced carrots, celery and finely chopped leek. Turn up the temperature and sauté everything briefly while stirring. not too long, otherwise there is a risk of burning.

Add 2 liter vegetable broth and stir everything together. Now add the peas while stirring. Bring everything to a boil. Then add the water one liter at the time, it shouldn't be to watery and the marjoram and vegetable powder.

Let it simmer at a low level.

After 20 minutes, add the diced potatoes and let everything simmer until the peas and potatoes soft. Make sure you stir often enough to avoid burning. Last

add the diced Ham (i used leftover ham from christmas). Season your food with white pepper and a little salt. When the soup would be to thick add some extra water.

Finally, stir in the chopped parsley and the wieners.