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.
-
25 minLunchgreen asparagus, strawberry, fine leaf lettuce, soft goat cheese, spring / forest onion, fresh basil, olive oil, lemon juice, balsamic vinegar,summer salad with strawberry, asparagus and goat's cheese
-
10 minLunchMill bread, cheese, tomato, basil, egg, butter,coop croque monsieur
-
10 minLunchcelery salad, chives, pomadour batard, mustard, lamb's lettuce,pompadour batard with celery salad and pork croquette
-
20 minLunchRed pepper, olive oil, shawarma meat, vine tomatoes, Ketchup, ground cumin (djinten), Red onion, lime, casino bread, young cheese,shoarmatosti with tomato salsa
Nutrition
985Calories
Sodium0% DV0g
Fat68% DV44g
Protein112% DV56g
Carbs27% DV81g
Fiber0% DV0g
Loved it