Recipe for 6-8 servings:

500 grams green split peas

3 liters of water

1 pound pork shoulder / boiling bacon

1½ teaspoons salt

3 leeks, thinly sliced or

2 medium onions, sliced

1 stalk celery, chopped

3 medium-size potatoes, peeled and cubed

leafy tops from 1 bunch of celery

½ pound fat ham or

1 large smoked sausage or

½ pound frankfurters, sliced

slices of pumpernickel / dark rye bread

Soak the peas in water in a covered pan overnight. Drain the peas and place them in a large pan with the water, pork and salt. Bring to a boil, lower the heat and simmer slowly for 3 hours. Add leeks, celery, potatoes and celery tops and simmer another 30 minutes, stirring occasionally. Add sausage or frankfurters and simmer for 10 minutes more. Discard the bones. Remove the ham, sausage or frankfurter and slice them before replacing in the soup or serving on the buttered pumpernickel bread.