Traditional thick pea soup


  • 125 grams dried peeled peas
  • 25 grams celery root
  • 25 grams carrots
  • 0.25 stalk leek
  • 0,5 onion
  • 75 grams crumbly potatoes
  • 25 grams smoked bacon
  • 5 grams lard
  • 0,25 teaspoons dried marjoram
  • 0,5 sprigs of parsley
  • 0.5 liter water
  • 2 teaspoons granular vegetable stock
  • white pepper
  • salt\n

Preparation method (receipt)

Melt pork lard on low heat. Cut smoked bacon into cubes and fry a bit. Chop peeled onion and fry gently until it becomes translucent. Finely chop leek, carrot and celery root. Fry gently vegetables without colouring. Add water, peas and finish to boiling. Add vegetable broth and dried marjoram,reduce the heat. After 20 minutes add diced potatoes and cook it for about 40 minutes, periodically stirring. Add white pepper and salt to taste. Sprinkle with parsley before serving.

dried peas celery carrot leek onios potato shpik pork lard marjoram parsley water vegetable broth concentrate white pepper salt