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Trisha Frary Haynes
Snert basic recipe
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Ingredients
Directions
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Bring the split peas and bouillon tablets with 2 liters of water to the boil in a large (soup) pan.
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Add the pork chops and the sauerkraut bacon and boil gently for about 30 minutes.
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Stir in the leeks, celeriac and potatoes and cook gently for about 30 minutes. Stir frequently so that the soup does not burn.
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Add the smoked sausage for the last 15 minutes of the cooking time.
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Remove all the meat from the pan. Cut it into pieces or slices and stir it together with the celeriac again through the soup.
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Dilute the soup if it is too thick, possibly with a dash of warm water or broth.
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Tasty with rye bread with mustard and breakfast or bacon.
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10 minLunchchip off bread, chickpeas, tuna in olive oil, sweet pickle, moisture from pickles, mayonnaise,tuna salad with chickpeas on toast
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15 minLunchready-to-eat avocado, Corn bread, Sesame seed, sriracha sauce,open corn bread sandwich spicy avocado
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10 minLunchMill bread, cheese, tomato, basil, egg, butter,coop croque monsieur
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30 minLunchspring / forest onion, olive oil, chicory, green apple, pecans, perennial crumb cheese, lamb's lettuce, ciabatta Bread, notendressing,meal salad of chicory and grilled spring onion
Nutrition
985Calories
Sodium0% DV0g
Fat68% DV44g
Protein112% DV56g
Carbs27% DV81g
Fiber0% DV0g
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