Erbsensuppe

Erbsensuppe is a traditional soup in German-speaking regions, based on dried green split peas. It is hearty and protein-rich, and variants range from meat-containing to vegetarian. Typical ingredients include split peas, onions, carrots, celery, potatoes, and stock. Many recipes add smoked or cured meat such as bacon, a ham hock, or Kasseler for flavor, while vegetarian versions rely on aromatics and herbs.

To prepare, the peas are rinsed and sometimes soaked. A soffritto of onion and sometimes garlic is sautéed, after which carrots, celery, potatoes and the peas are simmered in stock. The mixture cooks slowly for about 60 to 90 minutes, until the peas dissolve and the soup reaches a thick, creamy texture. Meat may be cooked with the soup or added later; bones can be used to intensify broth. Seasonings typically include bay leaf, thyme, marjoram, salt, and pepper, with parsley or chives as garnish.

Regional variations exist. In Germany, Erbsensuppe is a common winter dish served with crusty bread, dumplings, or sausages. In Austria and southern Germany, it is often richer with smoked meat. Vegetarian versions highlight the vegetables and herbs; some serve a thinner soup, others a thick purée.

It is an economical and durable dish with a long tradition in rural and home cooking, valued for protein, fiber, and warmth. Dried peas store well, making Erbsensuppe suitable for large batches and leftovers.