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.
-
35 minLunchfreshly sour apples, Apple juice, sugar, Zaanse mustard, freshly ground black pepper, salt, Fougasse de Champaign, lemon juice, olive oil, lamb's lettuce, Serrano ham,pepper bruschetta with serrano ham and mustard apple sauce -
20 minLunchminced beef, shallot, dried tarragon, tomato ketchup, green asparagus, olive oil, multigrain bread, pita bread, arugula, mixed salad, anchovy fillet, sun-dried tomato, flat leaf parsley, capers, mayonnaise, extra virgin olive oil, lemon juice,sandwich burger with anchovy sauce and green asparagus -
20 minLunchthyme leaves, fresh oregano, cocktail straw, red pointed pepper, onion, olive oil, water,tomato-paprika soup -
10 minLunchforest spring trip, huttekase, grated horseradish, radishes, little outing, slices of batard bread, cress, peas,brown batard bread with horseradish spread and radish
Nutrition
985Calories
Sodium0% DV0g
Fat68% DV44g
Protein112% DV56g
Carbs27% DV81g
Fiber0% DV0g
Loved it