Split Pea Soup

Ingredients

• Split peas — 500 g
• Water — 2000 ml
• Pork shoulder chops — 2 pcs
• Smoked bacon
• Onions — 2 pcs
• Winter carrots — 250 g
• Potatoes — 3 pcs
• Celeriac — 0.5 pcs
• Leek
• Bouillon cubes — 2 pcs
• Bay leaves — 2 pcs
• Freshly ground black pepper
• Smoked sausage — 2 pcs
• Celery leaves

Steps

1. Wash the split peas and put them in a large pot with 2 liters of water. Add the pork shoulder chops and the piece of smoked bacon and bring to a boil.
2. Skim off the foam while boiling, reduce the heat, and let the pot simmer gently until the split peas are tender and fall apart (at least 1 hour, can take up to about 2 hours); stir occasionally to prevent burning.
3. Meanwhile, chop the vegetables: finely chop the onions, dice the winter carrots and potatoes, dice the half celeriac, and clean and slice the leek into rings.
4. When the peas are cooked, remove the chops and bacon from the pot. Remove the bones from the chops, cut the meat and bacon into pieces, and set aside.
5. Add the chopped onions, carrots, potatoes, celeriac, and leek to the pot with the pureed pea base.
6. Add the bouillon cubes, bay leaves, and freshly ground black pepper. Slice the smoked sausage and add it to the soup as well.
7. Let the soup simmer gently with the vegetables and smoked sausage for about 45 minutes, stirring regularly so the soup doesn't burn and the vegetables soften.
8. Return the chopped pork chop meat and pieces of smoked bacon to the pot so they can simmer along and release their flavors.
9. Finally, add finely chopped celery leaves and taste if more salt is needed; adjust to taste.
10. Serve the split pea soup warm.

Rye Bread and Smoked Bacon (serving option)

• Rye bread
• Smoked bacon

1. Slice rye bread and place slices of smoked bacon on top.
2. Serve alongside the split pea soup as a traditional accompaniment.