Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Rinse the peas in a sieve under cold water. Finely dice the onion, and cut the carrot and celeriac into roughly 1 cm cubes. Peel the potatoes and cut them into cubes about 1.5 cm in size. Slice the sausage into rounds and finely chop the garlic.
Cook the base
Heat the oil over medium heat in a pot with a capacity of at least 3 litres. Add the onion, carrot, and celeriac and cook for 6 minutes, stirring occasionally, until the onion softens and the vegetables are lightly browned at the edges. Stir in the garlic and cook for another 30 seconds.
Cook the peas
Add the rinsed peas, water, and bay leaf. Bring to a boil, then reduce the heat to low and simmer partially covered for 50 minutes. Stir occasionally; if foam forms, skim it off with a spoon.
Add the potatoes and sausage
Add the potatoes and sausage rounds to the pot. Simmer steadily for another 18 to 22 minutes, until the potatoes are tender and the peas are beginning to break down. If the soup thickens too much, add 100 ml of hot water.
Season and serve
Remove the bay leaf. Stir in the marjoram, crumbling it between your fingers, along with the black pepper, salt, and wine vinegar. Simmer the soup for another 2 minutes and taste: it should be thick, with tender peas, a pronounced smoky flavor, and a gently tangy finish. Serve hot.
