Sig's German Pea Soup
Sig's German Pea Soup

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sig's german pea soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sig's German Pea Soup is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Sig's German Pea Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

This recipe is based on one that appears in German Home Cooking by Dr. Bring to a boil over high heat. The German Split Pea Soup we call in German: Erbseneintopf - This is another great soup that you will like.

To get started with this recipe, we must prepare a few components. You can cook sig's german pea soup using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sig's German Pea Soup:
  1. Prepare 2 small smoked bacon chops
  2. Get 2 best kielbasa sausages (they are the closest I can get to what I want)
  3. Get 1/2 small rack of ribs, meaty and fat (or a very small leg of pork bone in)
  4. Make ready 3 springonions
  5. Get 1 large shallot
  6. Take 1 small leek
  7. Take 2 garlic cloves
  8. Make ready 1-2 vegetable stock cube
  9. Get 500 ml water
  10. Make ready 4 cans marrow fat peas, or dried, overnight soaked marrow fat peas.In total about 750 grams soaked weight
  11. Get 500 grams salad potatoes, ready cooked and cut into quarters or chunks
  12. Take 4 Hot dog sausages
  13. Prepare 2 slices bread for croutons
  14. Make ready 2 tbsp rapeseed oil for toasting croutons
  15. Take 1/2 tsp chervil for sprinkling over croutons
  16. Get 4-5 drops Maggi liquid seasoning

If the soup tastes a little flat, you can stir in a little vinegar at this point, or let. This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week.

Steps to make Sig's German Pea Soup:
  1. First chop the bacon chops into small cubes or by ready chopped ones. Chop the spring onions, the shallots, the leek and the garlic into small cubes also. Put all into a small frying pan and cook until the bacon is browned of,but the onions not burned.
  2. First brown your meat off (add extra if you feel that there is not enough meat) in a pan then in a pot with the water put the meat and kielbasa sausage, bring to boil then add all the fried ingredients and a stock cube or two depending on liking,
  3. Boil until the meat is well cooked. Remove about half of the bacon chop, onions and other bits (set aside)and the meat and kielbasa.Take the meat of the bone, and chop the kielbasa sausage, put them back in the pot
  4. Now add the drained and rinsed peas and puree everything until you get a semi smooth soup, keep this to simmer on a low heat for about 15 minutes, make sure that I'd does not set to the bottom of the pan, if you need to add a little more water do so.
  5. Add your chopped potatoes and the set aside bacon, onion and bigger bits and heat the through.
  6. In the meantime make your croutons, add a little oil into a hot pan ad your cubed bread sprinkle with seasoning if you like and or herbs, they should be nice and crispy but not burned
  7. About ten minutes before serving add your hot dogs
  8. Season with the maggi liquid seasoning then sprinkle the croutons over the cooked soup

How to say pea soup in German. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. the reason you pre-soak the peas and i keep changing the water ,, is the less gas you have, and that always better. this soup is great ,, ive been making this for years and always use. German Pea Soup Recipe. by Global Cookbook. Remove ham hock, take off meat and dice. German Goulash Soup A German cake on Hungarian Goulasch, in the form of a hearty winter soup.

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