Ingredients (for a large pot, approx. 6-8 people)
500 g green split peas
2 liters of water (or beef stock)
2 beef stock cubes (if using water)
500 g pork (e.g., 2 pork shoulder chops, ham steaks, or ribs)
150-200 g smoked bacon (diced)
1 winter carrot
1 large leek
0.5 celeriac
2 onions
3-4 potatoes (firm-cooking)
1 fresh smoked sausage (Gelderse)
1 bunch of celery leaves
2 bay leaves
Salt and pepper to taste
Serving suggestion: Rye bread with smoked bacon
Cooking meat and peas (basic)
Wash the split peas in a colander.
Put the split peas, smoked bacon, pork shoulder chops (or pork), bay leaves, and 2 liters of water/stock into a large soup pot. Bring the mixture to a boil.
Skim off the foam: As soon as it boils, foam will rise to the surface. Skim this off with a slotted spoon for a clearer soup.
Let the meat and peas simmer gently over low heat for about 1 to 1.5 hours, until the meat is tender and the peas begin to fall apart. Stir regularly!
Cutting vegetables
Peel the celeriac, carrots, and potatoes and cut everything into small cubes.
Wash the leeks thoroughly and cut into thin rings.
Chop the onions.
Adding vegetables
Remove the pork chops (or meat) from the pan.
Add the chopped carrots, celeriac, onion, potatoes, and leeks to the pea mixture.
Let the soup simmer gently for another 30-45 minutes until the vegetables are tender and the soup is well thickened. 4. Preparing and finishing the meat
Remove the bone from the pork chops and cut the meat into small pieces.
Put the meat back into the pan.
Add the sliced smoked sausage and the finely chopped celery leaves.
Let it heat through for another 10-15 minutes.
Taste the soup and season with pepper and salt if necessary (be careful with the salt, the bacon is already salty).
