Es’s Split Pea and Smoked Pork Hock Soup (Eisbein)

2 diced carrots **
2 diced celery ribs **
2 diced medium onions **
3 cups dried spit peas
1 cup dried green lentils
freshly crushed black pepper
dried thyme
±2.2 kg Smoked pork hock (Eisbein) [We used 2 medium size pork hock with bone in]
Day 1:
Place split peas in a large container, cover with boiling water and leave for 1½-3 hours, or if you can overnight.  Top up with water as needed.
Do the same with the split peas, in a separate container.
Place Eisbein, bone in and skin on in a very large pot, and cook for 3-4 hours till the meat is soft and tender. No spices needed as you will add the spice to the soup.
Day 2:
Take the hock out of the pot and keep aside.
Use the liquid from the pot in which you prepared the hock, add ½-¾ of the fresh vegetables as well as ½-¾ of the peas and lentils.
Cook till soft and mushy, you can even use a hand blender to puree it.
Spice to your own liking and feel free to add whatever other spices you prefer.
Cut up the tender hock in decent bite size chunks and add to the pot.
Return back to stove and bring to a boil and simmer for another 30-45 minutes
Add the remainder of the fresh veggies and soaked peas and lentils to the mix.
Continue and simmer for another 30-45 minutes, stirring occasionally.
Cooks Note:  The last batch of the vegetables and soaked peas and beans, we do not cook till mushy, as we prefer to have some chunky pieces as well.
Test and adjust any seasonings and remove from heat.
Dish us, and garnish with pulled pieces of meat and chopped parsley and fresh grated parmesan cheese.
**  Feel free to increase the fresh vegetables, again this is personal preference.
Own creation, prepared, tried and tested by: Es Slabs

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