Dutch pea soup with pork and potatoes

Instructions

1. Soak the peas in the water for 10-12 hours, changing the water several times during this time.
2. Drain, rinse and place the peas in a saucepan.
3. Add the ribs and smoked brisket and cover with water.
4. To cook Bring to a boil and simmer over low heat for 20-30 minutes.
5. Skim off the foam.
6. The brisket or bacon should not be too fatty.
7. Cut the potatoes and carrots into medium-sized pieces.
8. Onions and white part do not chop the leeks too finely.
9. Add the vegetables to the soup along with the chopped garlic, bay leaves, chopped thyme, salt and pepper.
10. Bring the pea soup to a boil again.
11. Cook over low heat for one and a half to two hours.
12. Stir the soup occasionally.
13. Remove the ribs and brisket.
14. Cut into small pieces and place back in the pot.
15. Place the sausage in boiling water for 5 minutes.
16. Then cut into large pieces and place in i.e Give ready soup.