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Erbsensuppe mit Würstchen (Split Pea and Sausage Soup)


This is a truly nourishing soup – high in protein, fiber and flavor. It’s also very versatile because not only can you serve it as an appetizer, it also makes a wholesome light meal with a chunk of German rye, linseed or sunflower seed bread. Make it with green split peas and chopped fried bacon. You can use either beef, chicken or vegetable broth for this recipe. It is quite thick, so if you prefer it thinner, simply add extra water.


300 g dried green split peas, soaked overnight
4 slices bacon
1 onion, chopped
1 potato, chopped
2 small carrots, chopped
6 1/2 cups chicken, beef or ham broth
1/2 tsp dried marjoram or oregano or a good pinch of dried thyme
2 small whole frankfurters
sea salt and freshly ground pepper, to taste
a little chopped fresh parsley, to serve
sliced German rye, linseed or sunflower seed bread, to serve


  1. Drain the soaked peas and rinse in cold water. Set aside. Fry the bacon in a large saucepan for a few minutes over medium heat until the fat starts to run, then stir in the onion, carrots and potato. Continue to fry for 5 minutes until softened.
  2. Add the peas, broth, herbs, salt and pepper to taste. Bring to a boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally.
  3. Cook for 30 to 40 minutes until thickened and the peas are soft. If you like you can blend the soup in a food processor or blender, but it looks more wholesome with a rustic chunkiness. Check the seasoning and add more salt if required. Sprinkle with chopped fresh parsley and garnish with the Frankfurters. Serve with rye bread.

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