Hearty German pea soup
There’s nothing quite like a bowl of Hearty German Pea Soup with Smoked Pork Neck to warm you up on a cold day. This hearty, no-fuss recipe is packed with deep, comforting flavours—from tender smoked pork to earthy dried peas and fragrant herbs. It’s the kind of dish that fills your home with rich, savoury aromas and brings everyone to the table.Perfect for chilly evenings or lazy weekends, Hearty German Pea Soup with Smoked Pork Neck is a one-pot wonder that delivers maximum flavour with minimal effort. The pressure cooker does most of the work, while separately boiled potatoes add just the right amount of texture.Whether you’re new to traditional German cooking or simply craving something wholesome and warming, this Hearty German Pea Soup with Smoked Pork Neck is a timeless classic you’ll want to make again and again.
Equipment
- 1 Pressure Coocker
Ingredients
- 1 large white onion, peeled and finely chopped
- 1 leek, thinly sliced
- 1 stalk of celery, thinly sliced
- 300 g dried split peas
- 2 fresh bay leaves
- 3 tsp dried oregano
- 3 garlic cloves, roughly chopped
- 2 Knorr chicken pots
- 600 g smoked pork neck, cut into cubes about 5 x 5 cm in size
- 1.5 l water
- 1 Tbsp salt
- black pepper to taste
- 400 g potatoes, peeled and cut into cubes of about 1 to 2 cm
Instructions
- Prepare the Base in Your Pressure Cooker:Grab your pressure cooker and add the chopped onion, sliced leek and celery, dried peas, bay leaves, oregano, chopped garlic, chicken stock pots, and the smoked pork neck directly into the pot.
- Add Water and Check the Fill Line:Pour 1.5 liter water to cover all the ingredients. Make sure you do not exceed the maximum fill line of your pressure cooker to ensure safe cooking.
- Pressure Cook the Soup for 1 Hour:Secure the lid and cook under pressure for 1 hour. This long, slow pressure cooking will deeply infuse the peas and pork with flavor while creating a hearty, traditional German-style pea soup.
- Boil the Potatoes Separately for Texture:While the soup is cooking, boil peeled and diced potatoes in lightly salted water on the stovetop until just tender. Avoid adding the potatoes to the pressure cooker—they’ll lose texture and dissolve into the soup. Once cooked, drain and set aside.
- Shred the Pork and Combine:Once the pressure has safely released and the cooker can be opened, remove the smoked pork neck from the soup. Use two forks to shred the meat into bite-sized pieces. Return the shredded pork and the cooked potatoes to the pot.
- Season to Taste and Serve:Stir in the salt and a few grinds of freshly cracked black pepper. Taste and adjust seasoning if needed before serving this comforting bowl of German pea soup with smoked pork neck.
Notes
No pressure cooker?
You can prepare the soup on the stovetop instead. Keep in mind that the cooking time will increase to at least 2 hours to properly tenderize the smoked pork neck. You may also need to add extra water as it simmers. I still recommend cooking the potatoes separately, so they keep their texture and don’t dissolve into the soup.
You can prepare the soup on the stovetop instead. Keep in mind that the cooking time will increase to at least 2 hours to properly tenderize the smoked pork neck. You may also need to add extra water as it simmers. I still recommend cooking the potatoes separately, so they keep their texture and don’t dissolve into the soup.