Boil on a medium heat and meanwhile start preparing vegetables and meat. Grate carrots, peel potatoes and cut into cubes, chop onions into slices or any other shape you want to, cut the sausages into slices or half-moons.

On a medium pan heat some oil and fry chopped onion till gold and to the soup, later on do the same thing with meaty half-moons or slices, fry them till crispy and aromatic and add it to the soup as well.

Boil for 60 minutes on a low heat.

After that time add marjoram, minced garlic,salt and pepper, boil for 10 minutes. Why at the end? you may ask. So, marjoram has sorta delicate aroma which disappears early while long cooking the same is with pepper which added on the beginning of cooking will lose half of its aroma. Salt - it's better to add at the end because' if you add on the beginning yellow spilt peas and meat may become harder. Cooking garlic in a water for long time makes it bitter and loses its flavour