🇩🇪 Germany · Food
Erbsensuppe mit Würstchen (German Pea Soup with Sausages)
By eatmundo · July 6, 2026
Erbsensuppe is a hearty, nourishing pea soup, a beloved staple in German cuisine, particularly during colder months. This comforting dish combines tender green peas with smoked bacon and a medley of root vegetables, simmered slowly to perfection. Served with classic frankfurter sausages, it's a wonderfully robust and satisfying meal that truly warms the soul.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 500g dried split peas thoroughly under cold running water. Place them in a large pot and cover with at least 2 litres of cold water. Let them soak for a minimum of 8 hours or overnight. This significantly reduces cooking time and aids digestion. Drain and rinse again before proceeding.
- 2
Dice 150g smoked bacon into small cubes. In a large, heavy-bottomed pot or Dutch oven, render the bacon over medium heat until crispy and golden, about 5-7 minutes. Remove the crispy bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Peel and finely chop 2 medium onions. Peel and dice 2 medium carrots and 3 medium potatoes into 1 cm cubes. Clean and thinly slice 1 stalk of leek. Add the chopped onions, carrots, and leek to the bacon fat in the pot.
- 4
Sauté the vegetables over medium heat for 8-10 minutes, stirring occasionally, until they soften and the onions become translucent. Don't let them brown too much, just a gentle caramelization for flavor.
- 5
Add the soaked and rinsed peas to the pot with the sautéed vegetables. Pour in 2 litres of vegetable broth. Stir in 1 teaspoon of dried marjoram. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes.
- 6
After 45-60 minutes, the peas should be very tender. Add the diced potatoes to the soup. Continue to simmer for another 15-20 minutes, or until the potatoes are cooked through and the soup has thickened to your desired consistency. Season generously with salt and freshly ground black pepper.
- 7
For a creamier texture, you can use an immersion blender to partially purée about one-third of the soup directly in the pot. This creates a rich consistency while still leaving plenty of chunky vegetables and peas.
- 8
Slice 6 frankfurter sausages into bite-sized pieces and add them to the soup during the last 5 minutes of cooking to heat through. Stir in most of the reserved crispy bacon bits. Taste and adjust seasonings one last time.
- 9
Ladle the hot Erbsensuppe into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and the remaining crispy bacon bits. Serve immediately with a slice of rustic German bread if desired. Guten Appetit!
Frequently Asked Questions
What type of dried peas should I use for German pea soup and do they need to be pre-soaked?+
For an authentic Erbsensuppe, use dried yellow or green split peas as they cook down easily and create a creamy texture. While not strictly necessary, soaking them overnight can reduce cooking time by up to an hour.
What kind of smoked bacon is best for Erbsensuppe to achieve an authentic flavor?+
For a traditional German flavor, opt for a thick-cut, streaky smoked bacon (Räucherspeck) or even a piece of smoked pork hock if you prefer a deeper, more robust flavor in the broth.
When should the frankfurter sausages be added to the pea soup to prevent them from becoming tough?+
To keep the frankfurter sausages tender, slice and add them during the last 10-15 minutes of simmering, or simply heat them through in the hot soup just before serving.
How can I adjust the consistency of my Erbsensuppe if it's too thick or too thin?+
If the soup is too thick, thin it with additional hot vegetable broth or water until desired consistency. If it's too thin, simmer uncovered for longer to allow it to reduce, or mash some of the potatoes and peas against the side of the pot to thicken it naturally.
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