Dutch Pea Soup

Name: Dutch Pea Soup
Cuisine: South African
Ingredients: 500 g Split Peas; 2500 ml Water; 1600 g Pork shank, bone-in and skin-on; 2 Bay leaves; 1 Onion, peeled and diced; 5 ml Kosher Salt; 2.5 ml ground Black Pepper; 1 Celery whole with leaves, diced; 1 Turnup, cubed; 1 Potato, cubed; 450 g White Bratwurst

Sean Strydom @Sean_Strydom

Port Elizabeth

Echt ouderwets erwtensoep recept

Sean Strydom @Sean_Strydom

Port Elizabeth

Echt ouderwets erwtensoep recept

Saved

Ingredients

500 gSplit Peas
2500 mlWater
1600 gPork shank, bone-in and skin-on
2Bay leaves
1Onion, peeled and diced
How to dice an onion with no tears
5 mlKosher Salt
2.5 mlground Black Pepper
1Celery whole with leaves, diced
1Turnup, cubed
1Potato, cubed
450 gWhite Bratwurst

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Steps

1

Rinse the split Peas and place in large soup pot or Dutch Oven with Water and bring to a boil, partially covered.
2

Add Pork, Bay leaves, Onions, Salt and Pepper. Simmer for an hour and a half partially covered, stirring occasionally.
3

Add Celery, Turnup and Potato and return to a boil. Cook for another 30 minutes partially covered.
4

Heat a grill pan over medium heat and cook the Bratwurst till skin is golden brown.
Add the Bratwurst to the Soup and continue cooking.
If using a smoked sausage, there is no need to cook the sausage before adding it to the Soup.
5

Take out the Pork, dice the Pork and return to the Soup. Remove the Bratwurst, slice in 1 cm thick slices and return to the Soup. Simmer Soup till Vegetables as soft and Soup is thick enough to stand a wooden spoon upright.
6

Serve with dark 100% Rye Bread,