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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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15 minLunchmedium sized egg, water, unsalted butter, smoked salmon cubes, San Francisco sourdough bread, fresh chives,scrambled eggs with smoked salmon on sourdough bread -
30 minLunchshallots, extra virgin olive oil, lemon juice, salt and freshly ground black pepper, fresh chervil, young leaf lettuce, focaccia's, soft goat's cheese (Bettine Blanc), black olives without pit,grilled focaccia with goat cheese and chervil salad -
15 minLunchbread with pumpkin seeds, soft butter, garlic, pastrami or brine meat, rucola lettuce, sweet-sour pickles, sweet-sour silver onions, chives, mustard mayonnaise,bruschetta with pastrami -
15 minLunchcoriander, olive oil, garlic, dried chili pepper, avocado, lime, coconut water, yogurt, pumpkin seeds, pine nuts,avocado soup with coriander oil
Nutrition
985Calories
Sodium0% DV0g
Fat68% DV44g
Protein112% DV56g
Carbs27% DV81g
Fiber0% DV0g
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