German Split Pea Soup with Smoked Bacon and Sausage

What you need

• 300 g (1 1/2 cups) yellow split peas, rinsed
• 150 g (5 oz) smoked bacon, in one piece
• 1 onion
• 2 carrots
• 300 g (10 oz) potatoes, waxy, peeled
• 1.5 l (6 1/4 cups) beef stock
• 500 ml (2 cups) water, plus more as needed
• 1 leaf bay leaf
• 1 tsp dried marjoram
• 2 smoked sausages, Wiener or similar, about 200 g (7 oz) total
• salt, to taste
• black pepper, freshly ground, to taste
• 2 tbsp flat-leaf parsley, chopped

Method

Restated from the original video

1. 1

   Rinse the peas in a sieve under cold water until it runs mostly clear.

2. 2

   Dice the bacon, onion, carrots and potatoes into 1 cm (1/2 in) cubes. Keep the potatoes in cold water until needed.

3. 3

   Put the bacon in a large dry pot over medium heat. Cook, stirring, until the fat runs and the edges turn golden, 5-6 min.

4. 4

   Add the onion and carrots to the bacon fat. Cook until the onion is soft and translucent, about 5 min.

5. 5

   Add the peas, beef stock, water, bay leaf and marjoram. Bring to a boil and skim off the foam.

6. 6

   Simmer, partly covered, stirring every 10 min or so, until the peas are soft and starting to fall apart, about 45 min.

7. 7

   Drain the potatoes and add them. Simmer until the potatoes are tender and the soup is thick, 20-25 min. Stir often so the peas do not catch on the bottom, and add a splash of water if it gets too stiff.

8. 8

   Slice the sausages into rounds and stir them in. Heat until cooked through, about 5 min.

9. 9

   Remove the bay leaf. Season with salt and pepper; the bacon and stock are salty, so taste first.

10. 10

    Ladle into bowls and scatter with parsley.

Imported from maggi.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.