Pea Soup with Cervelat Sausage
A hearty pea soup with sausage, typically cooked for lunch during the colder months.
Ingredients
- Ukrainian cervelat sausage 200 g
- Split peas 200 g
- Potatoes 2 pcs
- Carrot 1 pc
- Onion 1 pc
- Bay leaf 2 pcs
- Vegetable oil 2 tbsp
We add only what we sell. The rest is up to you.
Method
- Soak the split peas in water for several hours or overnight.
- Boil the peas in a pot until half-cooked.
- Cube the potatoes and add them to the peas.
- Fry the onion, carrot and sliced cervelat sausage in oil until golden.
- Add the fried mixture to the soup along with the bay leaf.
- Cook until the potatoes and peas are tender, season with salt to taste.
- Serve hot, sprinkled with fresh herbs.
