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Pea Stew

Medium, 50 minutes

Pea Stew

Level: Medium

Preparation time: 20 minutes

Cooking time: 30 minutes

Yields: 2 people

Country: Germany


Recipe submitted by Sabine Echterhoff on behalf of the German Society of Nephrology


About this recipe

Known throughout Germany, every region has its own recipe.


  • 250 g dried yellow peas
  • 1 onion
  • 200 g cured pork belly
  • 2 tablespoons rapeseed oil
  • 6 small potatoes (boiling)
  • 2 carrots ¼ celeriac
  • 1 small stick of leek
  • 2 bay leaves
  • 1 tbsp dried marjoram
  • 4 wieners (à 50 g)
  • salt, pepper ½ bunch of smooth parsley

Calorías por porción

689 kcal


g 42


g 38


mg 408


g 31


mg 540


  1. Soak peas overnight in 1.5 litres of cold water. The next day, remove the onion and cut it into thin cubes.
  2. Pour off the soaking water, rinse off the peas, and allow to drain.
  3. Cut pork belly into thick slices.
  4. Heat oil in a wide saucepan, add pork belly and onion and sauté.
  5. Add the peas with 1,2 l fresh water and simmer for 1 hour over medium heat.
  6. In the meantime, clean, wash and peel vegetables.
  7. Halve potatoes. Carrot, celery and leek cut into thick slices.
  8. Add the vegetables and bay leaf to the peas, and stir in the marjoram.
  9. Simmer the stew for another 20 to 30 minutes until the vegetables are cooked.
  10. Cut the sausages into pieces.
  11. Take laurel and bacon from the stew.
  12. Throw away the bay leaf, and cut the bacon into smaller pieces.
  13. Take half of the vegetables and peas out of the pot, and puree the rest of the stew in the mixer or with the help of a blender. Put the removed vegetables, peas, bacon and pieces of sausage back into the stew.
  14. Season with salt and pepper. Stew one more time.
  15. Pour stew into deep plates and sprinkle with roughly chopped parsley.

For less potassium cook the potatoes separately.

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