1. 1

   Step 1

   Bring 2 l of water to a boil in a large pot with 2 beef bouillon cubes, 500 g of split peas, and 1 bay leaf.

2. 2

   Step 2

   Add 300 g of pork shoulder chop to the pot whole.

3. 3

   Step 3

   Let the mixture simmer gently for about 60 minutes, stirring occasionally.

   Timer 60 min
4. 4

   Step 4

   Meanwhile, peel the winter carrot, the potato, and the 250 g of celeriac and cut them into cubes of approximately 1 cm.

5. 5

   Step 5

   Slice the leek into rings and wash thoroughly. Peel the onion and chop it finely. Roughly chop the 25 g of celery.

6. 6

   Step 6

   After 60 minutes, check if the split peas have broken down into a green mash; stir well to speed up this process.

7. 7

   Step 7

   Remove the pork shoulder chop from the pot and cut the meat into small pieces.

8. 8

   Step 8

   Add the pieces of meat, the chopped vegetables, and the potato cubes to the soup.

9. 9

   Step 9

   Let the soup simmer gently for another 30 minutes until the vegetables and potato are tender.

   Timer 30 min
10. 10

    Step 10

    Slice the 275 g of smoked sausage into rounds.

11. 11

    Step 11

    Stir the smoked sausage into the soup for the last few minutes and heat through thoroughly.

12. 12

    Step 12

    Season the pea soup to taste with extra pepper and salt if desired.

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