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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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25 minLunchcroissant dough, herb cheese, cream cheese, raw ham, salami, dried tomato, Apple, pickle, egg,croissants with cream cheese and raw ham
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20 minLunchcucumber, fresh peach, fresh chives, gormas cheese 70, iceberg lettuce, smoked chicken strips, gordita,wraps with peach and smoked chicken strips
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10 minLunchcreme fraiche, horseradish, mustard, ginger syrup, salt and pepper, Mill bread, Roast beef, Cherry tomato, arugula, lemon,toast roast beef
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40 minLunchroot, Red onion, fresh ginger, egg, flour, olive oil, White wine vinegar, arugula,ginger root vegetables with poached egg
Nutrition
985Calories
Sodium0% DV0g
Fat68% DV44g
Protein112% DV56g
Carbs27% DV81g
Fiber0% DV0g
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