German Pea Soup Erbsensuppe with Vegetables Recipe
Erbsensuppe is a thick, hearty soup made from yellow peas, vegetables and often cured meat, popular at fairs and festivals all over Germany. It’s served on cooler days, often in large pots outdoors, because it holds heat well. The flavor is similar to Polish pea soup, but usually a bit milder and more vegetable-forward.
A classic German fair and festival soup that’s hearty, comforting and full of vegetables, with a flavor profile that feels familiar if you know Central European pea soups but with a gentler, more aromatic twist.
Chef's tips
Soaking the peas, even for a short time, really helps them cook more evenly and reduces the risk of them catching on the bottom of the pot. Stir the soup regularly, especially towards the end when it’s thick, and adjust the thickness with a little extra stock or water if needed.
How to serve
Serve in deep bowls with plenty of chopped parsley and freshly ground black pepper. It’s perfect with dense rye or wholegrain bread, and works well as a main course on cold days.
Ingredients
- peas yellow, dried - 300 g
- carrot - 2 pieces
- parsley root - 1 piece
- celeriac - 0.25 pieces
- leek - 0.5 pieces
- potatoes - 400 g
- bacon - 100 g
- oil - 1 tablespoon
- stock - 1.5 l
- bay leaf - 2 pieces
- allspice - 4 grains
- marjoram - 1 teaspoon
- salt - 1 teaspoon
- pepper - 0.5 teaspoons
- parsley leaves - 2 tablespoons
Preparation
- Rinse the peas in a sieve under running water until the water runs almost clear. If you have time, cover them with cold water and leave for 2–3 hours; they will cook faster.
- Peel the carrot, parsley root and celeriac and cut into small cubes. Wash the leek thoroughly, cut it lengthwise and slice into half-moons. Peel the potatoes and cut into cubes of about 1.5 cm.
- Cut the bacon into small cubes. Heat the oil in a large pot over medium heat, add the bacon and fry for 4–5 minutes until the fat renders and the pieces are lightly browned.
- Add the carrot, parsley root, celeriac and leek to the pot. Fry everything together for 5–7 minutes, stirring occasionally, until the vegetables soften slightly and become fragrant.
- Add the rinsed peas, bay leaves and allspice. Pour in the stock, stir and bring to a boil.
- Reduce the heat to low, cover the pot with the lid slightly ajar and cook for 40 minutes, stirring every few minutes so the peas don’t stick to the bottom.
- After 40 minutes add the potatoes, marjoram, salt and pepper. Stir and cook for another 20–25 minutes, until the peas have broken down and the potatoes are tender.
- Remove the bay leaves and allspice. If you prefer a smoother soup, briefly blend part of it with a hand blender, leaving some vegetable pieces for texture.
- Taste the soup and, if needed, season with extra salt, pepper or marjoram. The consistency should be thick, almost like a loose purée.
- Before serving, sprinkle the soup with chopped parsley. Serve very hot, preferably with a slice of dark bread.
Storage
The soup thickens as it cools; when reheating, add a little water or stock to reach the desired consistency. Eat within 3–4 days or freeze in portions for longer storage.
