“This is Berlin in a bowl,” says Luisa Weiss. Based on a recipe from her mother-in-law, Kerstin Beuchel, this thick soup is studded with vegetables and rosy rounds of sliced wiener wurstchen (hot dogs). Weiss also adds knobby and flavorful celery root, a staple for making soups in Germany, and golden potatoes.
|3||tablespoons olive oil|
|1||medium onion, finely chopped|
|3||slices bacon, finely chopped|
|1||leek (white and pale green parts only), halved lengthwise and thinly sliced|
|1||carrot, cut into ½-inch dice|
|½||small celery root, cut into ½-inch dice|
|1||tablespoon fresh marjoram, finely chopped|
|Salt and pepper, to taste|
|1½||cups dried split green peas, rinsed and drained|
|5||cups chicken or vegetable stock|
|2||Yukon Gold or Yellow Finn potatoes, cut into 1-inch dice|
|3||wiener wurstchen or hot dogs, cut into 1-inch slices|
1. In a soup pot over medium heat, heat the oil. Add the onion and bacon. Cook, stirring often, for 5 minutes. Add the leek and cook, stirring often, for 5 minutes. Add the carrot and celery root. Cook, stirring often, for 5 minutes. Stir in the marjoram and a pinch of salt.
2. Add the split peas and stock. Bring to a boil, skim any foam from the surface. Lower the heat, cover the pan, and simmer for 20 minutes, stirring occasionally.
3. Add the potatoes, re-cover the pan, and simmer for 20 minutes or until the split peas dissolve into the soup. Add salt and pepper and more stock or water if the soup is too thick.
4. Add the hot dog slices and reheat them in the soup. Serve with German rye bread. Adapted from “My Berlin Kitchen”