Fry them in a saucepan with the butter until translucent. Then add the chopped bacon and fry everything together. Now chop the greens and add them as well. Next, peel the potatoes, cut them into small cubes and form them together with the peas and the beef broth and herbs in the saucepan. Next you let everything bubble up together. The soup must now simmer gently at low temperature for about 10 minutes. Cut the sausages into thin slices and add them to the soup. Finally, taste with salt and the other spices and refine with a dash of wine vinegar.
If you want to use dried peas instead of frozen peas, soak them in water for at least 12 hours, but better 24 hours before. The cooking time of the soup will then be at least 1 ½ – 2 hours in total.
And here’s another tip. The bigger the mass, the better the soup.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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