Filter
Reset
Sort ByRelevance
Trisha Frary Haynes
Snert basic recipe
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the split peas and bouillon tablets with 2 liters of water to the boil in a large (soup) pan.
-
Add the pork chops and the sauerkraut bacon and boil gently for about 30 minutes.
-
Stir in the leeks, celeriac and potatoes and cook gently for about 30 minutes. Stir frequently so that the soup does not burn.
-
Add the smoked sausage for the last 15 minutes of the cooking time.
-
Remove all the meat from the pan. Cut it into pieces or slices and stir it together with the celeriac again through the soup.
-
Dilute the soup if it is too thick, possibly with a dash of warm water or broth.
-
Tasty with rye bread with mustard and breakfast or bacon.
-
15 minLunchWhole grain bread, cream cheese natural, zucchini, dried thyme, bluefin cheese, olive oil, mushrooms,sandwiches with mushrooms
-
30 minLuncholive oil, onion, garlic, floury potatoes, Kale, spicy paprika powder, vegetable stock of tablet, tomato,spicy kale soup
-
20 minLunchFocaccia, olive oil, mayonnaise, dried tomatoes, rucola lettuce, Carpaccio, spicy cheese, pine nuts,focacci sandwich with carpaccio and tomato mayonnaise
-
20 minLunchoil, liquid baking product, pie dough, green asparagus, egg, whipped cream, sesame seed,miniature with green asparagus and sesame
Nutrition
985Calories
Sodium0% DV0g
Fat68% DV44g
Protein112% DV56g
Carbs27% DV81g
Fiber0% DV0g
Loved it