It kind of sounds like something horrendous but it actually is the name for our (very unsexy looking) traditional pea soup. It is quite thick but I love that in the winter.


What you need (see picture):
– 400 gram of dried split green peas
– 1 leek
– 1/4 of a celeriac 
– 1 onion
– 1 big carrot
– 1 bay leaf
– 2 to 3 celery leaves (see picture)
– 500 grams of pork (also see picture, it is fatback piece.)
– 1 smoked sausage

How to make it:
1. Add 2 liters of water to a high pan and add the peas, the pork and the bay leaf. Bring to a boil. It will smell, but trust me, it will be delicious!

2. Skim of the foam and let it simmer for 60 minutes. Keep the lid on (so it doesn’t dry out), stir a few times (so it doesn’t burn on the bottom of the pan) and keep an eye (so it doesn’t boil over). I have had some trouble in the past…
In the meanwhile, cut the leek, carrot, celery root and the celery leaves.

3. Remove the pork from the pan and cut it into pieces of about 1 cm. Add the vegetables and the cubed pork to the soup. Boil until cooked (takes about 30 minutes).

4. Season with salt& pepper to taste and add the smoked sausage (in pieces). Enjoy!


If you leave it in the pan overnight it will thicken even more, yummy!

What is a traditional winter meal from your country?



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