Medium, 50 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes
Yields: 2 people
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
Calories per serving
- Soak peas overnight in 1.5 litres of cold water. The next day, remove the onion and cut it into thin cubes.
- Pour off the soaking water, rinse off the peas, and allow to drain.
- Cut pork belly into thick slices.
- Heat oil in a wide saucepan, add pork belly and onion and sauté.
- Add the peas with 1,2 l fresh water and simmer for 1 hour over medium heat.
- In the meantime, clean, wash and peel vegetables.
- Halve potatoes. Carrot, celery and leek cut into thick slices.
- Add the vegetables and bay leaf to the peas, and stir in the marjoram.
- Simmer the stew for another 20 to 30 minutes until the vegetables are cooked.
- Cut the sausages into pieces.
- Take laurel and bacon from the stew.
- Throw away the bay leaf, and cut the bacon into smaller pieces.
- 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.
- Season with salt and pepper. Stew one more time.
- Pour stew into deep plates and sprinkle with roughly chopped parsley.
For less potassium cook the potatoes separately.