Thick pea stew (Erbseneintopf) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 83) by Luisa Weiss

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Notes about this recipe

  • Lepa on February 17, 2026

    We loved this pea soup. The texture and flavor is wonderful. I didn't like the hot dogs at all. Next time I will use browned kielbasa instead, as suggested by the other reviewer.

  • Plumberful on January 16, 2026

    This is now our favorite pea soup and I’ve made it several times. It makes a very hearty, tasty meal on a cold winter’s day. I love the idea of Suppegrün and now regularly keep leeks, carrots and celeriac on hand for soups and stews. I used uncured smoked kielbasa from a local farm, instead of hot dogs.

  • bernalgirl on December 24, 2024

    I generally make split pea soup in the instant pot, which always results in beautifully cooked creamy peas. I followed her recipe, adding about 1/2 teaspoon thyme and a pinch of chile flakes. I simmered it for the suggested time before adding the potatoes, then cooked at high pressure for 16 minutes. I browned the hotdogs and topped the soup with them. We all loved the potato and celery root, and I suspect I’ll be making this recipe regularly.

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