📝 About This Recipe
This traditional German Erbsensuppe is a thick, hearty 'Eintopf' (one-pot meal) that has been a staple of German home cooking for generations. Slow-simmered with smoky ham hock and savory root vegetables, the dried split peas transform into a velvety base that is both nutritious and incredibly comforting. It is the ultimate cold-weather dish, offering a perfect balance of smoky, salty, and earthy flavors that taste even better the next day.
🥗 Ingredients
The Base
- 500 grams Dried green split peas (rinsed and picked over for stones)
- 1 piece Smoked ham hock (Eisbein) (about 600-800g, bone-in for maximum flavor)
- 2 liters Vegetable or beef broth (low sodium preferred)
- 2 pieces Bay leaves (dried)
The Suppengrün (Soup Greens)
- 2 pieces Yellow onions (finely diced)
- 3 pieces Carrots (peeled and diced into 1cm cubes)
- 150 grams Celery root (Celeriac) (peeled and diced into 1cm cubes)
- 1 large Leek (cleaned and sliced into half-moons)
- 300 grams Starchy potatoes (peeled and cubed; helps thicken the soup)
Seasoning & Finishing
- 2 tablespoons Butter or Lard (for sautéing)
- 1 tablespoon Dried Marjoram (the essential German herb for pea soup)
- 4-6 pieces Wiener or Frankfurter sausages (sliced into rounds)
- 1/2 cup Fresh parsley (finely chopped for garnish)
- to taste Salt and Black Pepper (be careful with salt as the ham is salty)
- 1-2 teaspoons White vinegar (to brighten the flavors at the end)
👨🍳 Instructions
-
1
Rinse the dried split peas thoroughly under cold running water. There is no need to soak them overnight, but it can reduce cooking time by 30 minutes if you choose to do so.
-
2
In a large, heavy-bottomed Dutch oven or soup pot, melt the butter or lard over medium heat.
-
3
Add the diced onions and sauté for 5-7 minutes until translucent and just beginning to turn golden.
-
4
Add the diced carrots, celeriac, and leeks to the pot. Cook for another 5 minutes, stirring occasionally to develop a slight caramelized depth.
-
5
Pour in the broth and add the rinsed split peas, the whole smoked ham hock, and the bay leaves.
-
6
Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a lid and simmer gently for about 60-70 minutes.
-
7
Add the cubed potatoes and the dried marjoram. Continue to simmer for another 30 minutes, or until the peas have completely broken down and the potatoes are tender.
-
8
Carefully remove the ham hock from the pot and set it on a cutting board. Remove the bay leaves and discard them.
-
9
Discard the skin and bone from the ham hock. Shred or dice the tender meat into bite-sized pieces and return the meat to the soup.
-
10
For a creamier texture, you can use a potato masher to lightly crush some of the potatoes and peas directly in the pot, or use an immersion blender for just 2-3 pulses (don't over-blend; you want some texture).
-
11
Add the sliced sausages to the soup and let them heat through for about 5-10 minutes.
-
12
Taste the soup. Add salt, plenty of freshly ground black pepper, and the teaspoon of vinegar. The vinegar is a secret chef's trick to cut through the richness of the peas.
-
13
Stir in the fresh parsley just before serving to keep the color vibrant.
💡 Chef's Tips
If the soup becomes too thick (it often thickens as it sits), simply stir in a splash of water or broth to reach your desired consistency. Always wait until the end to add salt; the ham hock and broth often provide enough sodium on their own. For a vegetarian version, swap the ham hock for smoked paprika and a dash of liquid smoke to maintain that essential 'fire-side' flavor. Don't skip the marjoram; it is the characteristic herb that gives German Erbsensuppe its authentic, nostalgic aroma. If you prefer a smoother soup, you can blend half of it before adding the meat and sausages back in.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of buttered crusty rye bread or 'Graubrot'. Pair with a cold German Pilsner or a crisp Riesling to balance the hearty fats of the soup. Add a dollop of German mustard on the side for dipping the sausage slices. Top with crispy fried onions or 'Croutons' for an extra layer of crunch. A side of sweet-and-sour pickled cucumbers (Gewürzgurken) provides a refreshing contrast.