Germany Erbsensuppe (Split Pea Soup)
Erbsensuppe, or split pea soup, is a hearty and traditional German dish that has been a staple in the country’s cuisine for centuries. This thick, flavorful soup is typically made with dried split peas, which are simmered with onions, carrots, celery, and potatoes in a savory broth. To enhance the flavor, it often includes smoked meats such as bacon, sausages (such as bockwurst), or ham hocks, infusing the soup with a rich, smoky aroma. Seasoned with bay leaves, marjoram, and sometimes a touch of mustard, erbsensuppe is both nourishing and satisfying. It is commonly served with a side of crusty bread or rolls, making it a popular choice for a warming meal, particularly in colder months. This dish reflects Germany’s love for hearty, rustic foods that combine simple, wholesome ingredients into meals that are both comforting and filling.
Recipe Servings: 4
Ingredients
- 4 slices bacon, diced
- 1 onion, diced
- 2½ qts (2,366 ml) vegetable broth, more or less as desired
- 2 cups (394 g) dried split peas
- 1 bay leaf
- 4 medium potatoes, peeled and chopped
- 4 large carrots, chopped
- 4–5 stalks celery, chopped
- 1 tsp (0.6 g) marjoram
- Salt, to taste
- Ground black pepper, to taste
- 4–6 sausages (wiener or frankfurter), sliced into bite-size pieces
Directions
- Place bacon in a large pot set over medium heat, frying it until crisp and most of the fat is rendered.
- Add onion and sauté it for 5–10 minutes until translucent and soft.
- Add broth, split peas, and bay leaf.
- Bring mixture to a low boil and cook for 15 minutes.
- Add potatoes, carrots, celery, salt, and black pepper.
- Return mixture to a boil and cook for 30 minutes or until the peas are soft.
- Taste soup and adjust seasoning if necessary.
- Stir in sausages and heat just until warmed through.
- Serve erbsensuppe hot.
Notes
- To shorten the cooking time, soak the dried split peas in water for up to 12 hours prior to using them.
- A splash of vinegar will brighten the taste of this soup.
- Water and bouillon may be used to replace vegetable broth.
- Sage may be used in place of marjoram.
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