German
Erbsensuppe
A hearty German pea soup made with Schälerbsen, Suppengrün, potatoes, and smoky sausage. It should be thick, gently savory, and rustic, with the peas cooked until they fall apart into the broth.
Ingredients
- Dried split peas (Schälerbsen), rinsed180g
- Smoked pork belly or streaky bacon, diced60g
- Smoked Mettwurst or German-style smoked sausage1 sausage, about 100g
- Onion, finely diced1 small
- Carrot, diced1 medium
- Leek, sliced and well washed1/2 small
- Celeriac, diced80g
- Waxy potato, peeled and diced1 medium, about 150g
- Bay leaf1
- Dried marjoram1/2 tsp
- Vegetable or light meat stock700ml
- Black pepperto taste
- Saltto taste
- Fresh parsley, chopped1 tbsp
Method
- Place a heavy soup pot over medium heat and render the diced smoked pork belly until it releases its fat and begins to brown.
- Add the onion, carrot, leek, and celeriac, then cook for 5 minutes until the vegetables soften slightly.
- Stir in the rinsed split peas, bay leaf, marjoram, and stock.
- Bring to a gentle boil, skim any foam, then reduce the heat and simmer partially covered for 35 minutes, stirring occasionally so the peas do not catch.
- Add the diced potato and continue simmering for 20 to 25 minutes, until the peas are soft and beginning to break down.
- Remove the bay leaf and mash the soup lightly with a potato masher, leaving some texture.
- Slice the Mettwurst, add it to the soup, and simmer gently for 8 to 10 minutes until heated through and smoky.
- Season with black pepper and salt only at the end, since the smoked meat and sausage are already salty.
- Ladle into warm bowls and finish with chopped parsley.
Common questions
Can I substitute the smoked pork belly or Mettwurst in Erbsensuppe if I can’t find German sausage?
Yes. Use smoked bacon, kielbasa, ham hock, or any good smoked sausage with moderate salt. If using unsmoked sausage, add a little smoked paprika for depth, and taste carefully before salting.
How long does Erbsensuppe need to cook so the split peas get soft?
Plan on about 55 to 65 minutes total simmering after the sauté step. The peas need about 35 minutes first, then another 20 to 25 with the potato until they break down and thicken the soup.
What are the most common mistakes when making German pea soup?
The biggest mistakes are boiling too hard, which can make the peas split unevenly or stick, and salting too early. Also avoid undercooking the vegetables, and don’t skip stirring occasionally once the peas start softening.
How should I store Erbsensuppe and can I freeze it?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It freezes very well for about 3 months. Reheat gently with a splash of stock or water, since it thickens a lot when chilled.
What’s the best way to serve Erbsensuppe?
Serve it very hot in warm bowls with chopped parsley on top. Rye bread, crusty rolls, or a little mustard on the side work well. If it is too thick, loosen it with a bit of hot stock before serving.