Split pea soup with pork knuckle

Name: Split pea soup with pork knuckle
Yield: 4
Ingredients: For 4.5 L of split pea soup:400 g split peas; 1 kg pork knuckle; 300 g homemade lard or smoked bacon; 2 carrots; 1 large onion; 1 parsley root; 1/2 celery root; 5 garlic cloves; 8 potatoes; 2 homemade bouillon cubes; 2 tablespoons marjoram; 4 bay leaves; 6 allspice berries; salt, pepper; For 100 ml of sauce for pork knuckle:3 tablespoons horseradish; 3 tablespoons thick 12% sour cream; 1 apple; 1 teaspoon mayonnaise

Split pea soup is most often associated with the army. Not only recruits can enjoy it, though. Pea soup makes a perfect idea for a warming lunch, and thanks to the pork knuckle it will appeal even to those with higher caloric needs.

Notes

Recipe for homemade split pea soup with pork knuckle

Preparation:

Rinse the peas thoroughly and leave them in water for 20 minutes. Wash the pork knuckle, place it in cold salted water, and cook, skimming off the forming "scum". When the "scum" stops forming, add the peas and cook for another 40 minutes, until the pork knuckle becomes tender. Peel the carrots, parsley root, and celery root and grate them on a coarse grater. Dice the onion and fry it, adding 300 g of homemade lard or smoked bacon. Peel the potatoes and cut them into small cubes. Remove the tender pork knuckle from the pot; add the previously prepared vegetables to the stock. Add the herbs and the garlic cloves cut in half. Cook until the potatoes are tender.

Note! The pork knuckle will taste delicious if you season it with your favorite spices, and then roast it in a roasting bag in the oven at 200 degrees.

How to make a sauce for pork knuckle?

Preparation:

Wash the apple, peel it, and grate it on the fine side of a grater. Add horseradish, sour cream, and mayonnaise. Mix everything together. You can season to taste with your favorite spices.

Enjoy! ...because homemade is better!

Ingredients