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Loading...A traditional German Erbsensuppe is a thick, smoky split pea soup slow-simmered with cured pork and root vegetables. Pureed to a rustic creaminess and finished with sliced Vienna sausage, it is the ultimate cold-weather comfort dish across northern and eastern Germany.
Prep Time15 mins
Cook Time100 mins
Total Time115 mins
Servings6
Yield6 hearty bowls
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 14 gFat
- 5 gSaturated Fat
- 48 gCarbs
- 16 gFiber
- 6 gSugar
- 28 gProtein
- 780 mgSodium
- 920 mgPotassium
- 95 mgCalcium
- 5 mgIron
- 18 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the soup base
- 1 lb (450 g) green split peas, rinsed and sorted
- 1 smoked pork shank or ham hock (about 1.5 lbs / 700 g)
- 8 cups (2 L) cold water
- 2 bay leaves
- 1 tsp dried marjoram
- 1/2 tsp dried thyme
- 2 tbsp unsalted butter
For the vegetables
- 1 large yellow onion, finely diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 leek, white and pale green parts, sliced and rinsed
- 2 medium Yukon gold potatoes, peeled and cubed
For finishing and serving
- 1 tbsp German whole-grain mustard
- 4 Vienna sausages (Wiener Würstchen)
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh flat-leaf parsley
- Crusty rye or pumpernickel bread, for serving
Directions
- Place rinsed split peas, smoked pork shank, and 8 cups cold water in a large heavy pot. Bring to a boil over high heat, skimming any foam that rises, then reduce to a gentle simmer, cover, and cook for 60 minutes until the peas begin to soften and the pork releases its aroma.
- While the peas simmer, melt the butter in a skillet over medium heat. Add the onion, carrots, celery, and leek and sauté for 8 to 10 minutes until softened and lightly golden at the edges.
- Stir the sautéed vegetables, potatoes, bay leaves, marjoram, and thyme into the pot. Continue simmering uncovered for 35 to 40 minutes, stirring occasionally, until the split peas are completely tender and the potatoes fall apart.
- Carefully lift the pork shank out onto a cutting board and let it cool slightly. Shred the meat into bite-sized pieces, discarding the bone, skin, and excess fat.
- Use an immersion blender to puree the soup directly in the pot, working in pulses until you reach a thick, rustic texture leaving a few small chunks. Alternatively, transfer half the soup to a countertop blender and return it to the pot.
- Return the shredded smoked pork to the pot and stir in the German mustard. Season generously with salt and pepper and simmer for 5 more minutes to meld the flavors.
- Meanwhile, bring a small pot of water to a simmer, add the Vienna sausages, and warm them through for 4 to 5 minutes. Slice each sausage diagonally into thick coins.
- Ladle the hot soup into warm bowls, arrange the sausage coins on top, and scatter with chopped parsley. Serve immediately with thick slices of rye or pumpernickel bread on the side.
Cook’s Notes
- For an even more authentic flavor, substitute German Speck (cured bacon belly) or a piece of Kassler smoked pork loin in place of the ham hock.
- Soak the split peas in cold water overnight and reduce the initial simmer to about 40 minutes to save time.
- The soup thickens considerably as it sits; thin leftovers with a splash of stock or water when reheating.
- Add a splash of white wine vinegar or a few drops of Worcestershire at the end to brighten the smoky richness.
- A pinch of ground caraway or smoked paprika is a regional twist popular in northern German households.
