Nourishing German Split Pea Soup - A Flavorful One-Pot Dish
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. German Split Pea Soup is a thick, nourishing one-pot dish that keeps you full for a long time! This comforting and cosy meal, a no-brainer in the colder months, can be customized to your taste. The split pea soup, mainly consisting of peas and vegetables, is a healthy choice. Additionally, split peas are low-cost and easy to store. You can modify the soup by adding meat for extra flavour or experimenting with different spices for a unique twist. Why is split pea soup good for you? Split peas are high in protein and low in fat. They also contain a high amount of dietary fibre. Because of all those benefits, split peas are beloved worldwide. They are a low-cost staple of any diet and can be stored for a long period of time, so it is always a good idea to have some in your storage. Where did Split Pea Soup originate? Ancient Rome and Greece were the first to savour the benefits of split pea soup. Over the centuries, this humble dish has travelled the world, each country adding its own unique touch. In the UK, it was a staple for sailors; in Germany, it was a favourite among soldiers. Knorr, a pioneer in instant foods, had been manufacturing instant split pea soup since 1889, a testament to the enduring popularity of this dish. What type of split peas should be used for the German Split Pea Soup? I’m happy to inform you that you can use dried or fresh peas to make traditional German Split Pea Soup. If you use dry peas, you can choose yellow or green split peas; it doesn’t matter. How to make German Split Pea Soup? Soak the peas to reduce cooking time The journey to a perfect German split pea soup begins with soaking the split peas. This simple step reduces the cooking time by at least half, making the process more manageable. I usually leave them soaked in cold water overnight. When I’m ready to cook them, I drain them, ready to start the next step with confidence. Prepare the vegetables Before cooking the soup, you need to cut the onion and a mix of soup vegetables, such as carrots, celery, and leeks, into cubes. As soon as this step is ready, you can start cooking. Fry the vegetables To enhance the aroma, I always fry onions, soup, and vegetables with bacon so they can develop a roasting aroma. If you do not use meat in your soup, this will be the main source of the flavour. Cook the soup After frying, add water and spices and let the soup cook until the split peas are soft. What spices for German Split Pea Soup? In addition to the standard salt and pepper, German Split Pea Soup can be seasoned with different spices and condiments. These spices not only add depth and complexity to the flavour but also enhance the overall aroma of the soup. Bay Leaf—Bay Leaf is one of the most famous soup spices used in Germany. Its herbal taste goes perfectly with savoury, thick soups and stews. Mustard is a versatile condiment that can be used for both hot and cold dishes. Its strong and unique flavour makes it a perfect addition to German Split Pea Soup. White Wine Vinegar—To season the soup, I usually use a tablespoon or two of white wine vinegar. Its mild taste is a perfect addition to dressings and soups! What should you serve German Split Pea Soup with? You can eat split pea soup alone with all vegetables, proteins, and carbs.However, if you want to serve split pea soup, I recommend using fresh bread or sausage. We love serving split pea soup with parboiled sausages like Frankfurter, Wiener, or Bockwurst in Germany. In some regions of Germany, serving cured and smoked meat (Kassler) with it is also popular. How do you thicken a German split pea soup? There are three ways to thicken the Split Pea Soup: Blend the soup The easiest way to thicken the Split Pea Soup is to blend the part of it. Mash split peas are thick, so they will change the consistency of the Split Pea Soup. Add Mondamin Mondamin was born around 1913. This magical powder makes the thickening of stews, soups, sauces and desserts so easy that you can do it with your eyes shut. As you can tell – I am a big fan of it! Use starch or flour If you don’t have Mondamin, add starch water or flour water to the mixture. A starch-water or flour-water mixture is also easy to make. You must whisk one large tablespoon of starch or flour in a small bowl with 3-4 tablespoons of water. As soon as the mixture is smooth, you can add 1-2 tablespoons of the hot soup, mix, and then pour the mixture into the soup, constantly mixing. The next step is to bring the soup to a boil and check its consistency. If you want your soup thicker, you can repeat the process. Tools that might come in handy Can German Split Pea Soup be frozen? The German split pea soup can be stored in the fridge for three days and frozen for three months. Traditional German Split Pea Soup The Split Pea Soup will nourish your body and soul. This thick soup is full of flavour. The fried onion and bacon add roasting aromas. The legumes and vegetables are healthy and filling. No ratings yet Servings 6 people INGREDIENTS 2 tbsp vegetable oil1 onion200 g smoked ham or bacon cubes500 g dry split peas yellow or green2 l water1 bey leaf500 g soup vegetables 3-4 carrots, 1/4 celery root, parsley root, leek 300 g waxy potatoes1 tbsp white wine vinegar2 tbsp mustardsalt6 parboiled sausages Wiener, Frankfurter2 tbsp parsley 2 tbsp vegetable oil 1 onion 200 g smoked ham or bacon cubes 500 g dry split peas yellow or green 2 l water 1 bey leaf 500 g soup vegetables 3-4 carrots, 1/4 celery root, parsley root, leek 300 g waxy potatoes 1 tbsp white wine vinegar 2 tbsp mustard salt 6 parboiled sausages Wiener, Frankfurter 2 tbsp parsley INSTRUCTIONS Soaking dry peas in water overnight cuts the cooking time. You can decide whether to soak them before cooking or cook them immediately. I soaked my green peas for 3 hours before cooking and cooked them for 2 hours.Preheat the oil in a large pot.Chop the onion and fry it until translucent.Add the bacon cubes and fry it for another 2 minutes. Add drained green peas, water, and bay leaf to the soup. Please bring it to a boil, cover it with a lid, turn the heat to medium-low and let the soup simmer.Thirty minutes before the cooking time is finished, add the vegetables and let them cook with other goodies! Ten minutes before the cooking time is finished, warm up the parboiled sausages in the soup (or in a separate pot - it doesn't matter). Chop the herbs for serving.Take out the bay leaf and the sausages. Season the soup with mustard, vinegar and salt.Slice the sausage.Pour the soup into soup plates. Add a few pieces of the sausage and sprinkle parsley on the top. Soaking dry peas in water overnight cuts the cooking time. You can decide whether to soak them before cooking or cook them immediately. I soaked my green peas for 3 hours before cooking and cooked them for 2 hours. Soaking dry peas in water overnight cuts the cooking time. You can decide whether to soak them before cooking or cook them immediately. I soaked my green peas for 3 hours before cooking and cooked them for 2 hours. Preheat the oil in a large pot. Preheat the oil in a large pot. Chop the onion and fry it until translucent. Chop the onion and fry it until translucent. Add the bacon cubes and fry it for another 2 minutes. Add the bacon cubes and fry it for another 2 minutes. Add drained green peas, water, and bay leaf to the soup. Please bring it to a boil, cover it with a lid, turn the heat to medium-low and let the soup simmer. Add drained green peas, water, and bay leaf to the soup. Please bring it to a boil, cover it with a lid, turn the heat to medium-low and let the soup simmer. Thirty minutes before the cooking time is finished, add the vegetables and let them cook with other goodies! Thirty minutes before the cooking time is finished, add the vegetables and let them cook with other goodies! Ten minutes before the cooking time is finished, warm up the parboiled sausages in the soup (or in a separate pot - it doesn't matter). Chop the herbs for serving. Ten minutes before the cooking time is finished, warm up the parboiled sausages in the soup (or in a separate pot - it doesn't matter). Chop the herbs for serving. Take out the bay leaf and the sausages. Season the soup with mustard, vinegar and salt. Take out the bay leaf and the sausages. Season the soup with mustard, vinegar and salt. Slice the sausage. Slice the sausage. Pour the soup into soup plates. Add a few pieces of the sausage and sprinkle parsley on the top. Pour the soup into soup plates. Add a few pieces of the sausage and sprinkle parsley on the top. 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