Dutch Pea Soup – Hollandse Erwtensoep

Soak the peas covered by water for 12 hours. Rinse the sweaty feet, add to the peas form, and add so much water that the whole is covered by water. Stir the salt into the peas and make them with the pig’s feet at low temperature for 3 hours. Rinse the leek and cut it into slices. Remove the peel from the celery and chop it. Rinse and drain the celery greens. Remove the peel from the potatoes, rinse and dice. Mix the vegetables into the soup and cook for another half hour. The potato cubes should be almost disintegrated, so the soup is slightly thickened. 10 min before the end of the cooking time add the sausage to the soup. Lift the pig’s feet out of the soup, remove the meat from the bones and cut the hot sausage into slices, offer both separately with the soup. Or cut the meat and sausage into cubes and mix them into the soup.

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