Pea stew with vegetables
This is not a dish for quick cooking, quite the opposite - you first have to soak the yellow peas for about 12 hours before cooking them. In my old recipes this is recommended as a tried and tested remedy against excessively strong winds after eating such dishes.
Ingredients for 6 people
500 g half yellow peas
2 liters of water
200 g breakfast bacon
2 Tbsp rapeseed oil
2 carrots
2 potatoes
1 small white cabbage
2 stalks of leeks
Preparation
In a large bowl, pour plenty of water over the peas and cover and let stand for 12 hours. Then drain the water and rinse the peas thoroughly under cold running water. Then put the peas in a large pot, pour 2 liters of boiling water over them and let them cook covered for half an hour.
Cut the bacon into small pieces.
Put the rapeseed oil in a pan, heat it up and fry the bacon.
Wash, peel and chop the carrots and potatoes.
Wash and clean the leek and cut into thin rings.
Clean the white cabbage and cut it into thin strips.
Fry the carrots and white cabbage in the pan.
Then add the potatoes and leeks to the large pot with the peas,...
....as well as the fried vegetables and bacon...
...and let everything cook for another 20 minutes.
Season with salt and pepper to taste and traditionally serve with freshly baked bread.
[Translated from here.]
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