American Reacts To Authentic German Split Pea Soup Recipe
HTML-код
- Опубликовано: 7 сен 2024
- American Reacts To Authentic German Split Pea Soup Recipe
WE ARE HEADING TO 10k SUBSCRIBERS!
SUBSCRIBE TO HELP ME REACH MY GOAL!
Today I Will be reacting to Authentic German Split Pea Soup Recipe
Discord for Video Requests: / discord
Original Video: • Authentic German Split...
__________________
Donation links:
💰Paypal
www.paypal.com...
💰Patreon
/ pjalphareacts
_______________________________________________________
Title of the video American Reacts To Authentic German Split Pea Soup Recipe
• American Reacts To Aut...
___________________________________________________________
*Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright."
Ignore Tags and keywords:
American Reacts To Authentic German Split Pea Soup Recipe
split pea soup recipe
split pea soup
how to make split pea soup
german split pea soup
pea soup recipe
best split pea soup recipe
soup recipes
split pea and ham soup
german food recipes
easy split pea soup
homemade split pea soup
best split pea soup
the best split pea soup recipe
vegan split pea soup recipe
german eintopf soup recipe
split pea and ham soup recipe
french split pea soup recipe
Discord for Video Requests: discord.gg/7mBjnjKSEa
Checkout this video American reacts To Wonders of Germany | The Most Amazing Places in Germany
ruclips.net/video/8fHbqXd_wiw/видео.html
Donation links:
Paypal
www.paypal.com/paypalme/pabloruiz150
This is a real winter dish, really good when you come home from the cold outside. It warms you from the inside and it will make you calm and content. Great with bread and mustard
And a little bit fresh garlic
Great in combination with a slice of fresh bread and a thick layer of butter.
Hello,
When I cook pea soup, I use unpeeled, dried peas. Later, when the soup is almost ready, I add frozen peas. This has the advantage that the soup is not completely mushy, but still has a certain bite to it.
On the other hand, I don't add any potatoes to the soup. I just use more peas for cooking, which has the same effect.
In addition to the fried bacon, I also add smoked pork neck, which I cut into small cubes beforehand.
I also leave the sausages whole, otherwise the soup would taste too much like them. The sausages I use are so tender that you can cut them up with the edge of a spoon.
In addition to bay leaves, I also use a little rosemary (already in the pot when frying the meat) and thyme, which I add with the frozen peas.
Oh, I love it! There used to always be something like this during carnival in North Rhine-Westphalia when I was a child/teenager!
In Germany, in addition to this creamy soup, we also know a variant that remains clear in the broth.
The basic ingredients shown are the same, but instead of dried peas we add fresh peas; the soup remains clear because it is a typical vegetable soup; towards the end of the cooking time we add about a handful of rice and beef sausages.
Pro tipp for the peas:
Add baking soda (sodium bicarbonate) to the water when you soak the peas and make sure that the peas are fully covered with water. Salt breaks the cells of the peas open and then they will cook better. Baking soda does that perfectly but without making the dish salty like if you would use normal salt. You can use the water you soaked the peas in for cooking but it's better to throw the soaking water away. Because the baking soda also pulls the stuff that makes you fart out of the peas.
And you can put the carrots and potatoes in right when you add the peas. But it's better to cook the peas for about 30 minutes and then add the potatoes and carrots and then let the soup cook for at least 30 minutes. This way the peas will be fully cooked but the carrots and potatoes still have a little bite.
its pretty much authentic but there are a lot of regional diferences and usually the celeri root is a bit more comon but both are "legid" also authentic is instead of celeri use leaks
🇩🇪😋
Recipe for pea soup like in the NVA:
How to cook the stew
Ingredients for pea soup like in the GDR: This is what you need
You need: 500 grams of peeled peas, 1 bunch of soup greens, 2 onions, 250 grams of potatoes, 100 grams of bacon, 1 liter of water, 1 bunch of fresh parsley, salt, pepper, a little butter, marjoram, a little mustard, 4 pairs of Vienna sausages
And this is how it works: Cut the bacon into small cubes. Clean the vegetables from the soup greens (carrots, celery and leeks) and cut them into small cubes. Peel the potatoes, rinse off any dirt and also cut them into small cubes. Peel the onions and chop finely.
Now add the peas and let them cook for about ten minutes. Then add the potatoes and let everything cook until the peas and potatoes are done. Season with enough salt, pepper, one to two teaspoons of marjoram and mustard to taste.
Turn down the heat and let the soup simmer for about ten minutes. In the meantime, cut the sausages into small pieces and add them to the soup. Let them simmer while still warm. Finally, wash the parsley, shake it dry and chop it finely. Stir it into the soup and serve. Serve with a delicious slice of bread. Enjoy!
Pea soup recipe from the Bundeswehr
500 g split peas
100 g celeriac
100 g carrot(s)
1 leek
2 medium-sized onions
300 g potatoes, floury
100 g smoked bacon
20 g lard
1 heaped teaspoon of marjoram
2 sprigs of parsley
2 liters of water
8 heaped teaspoons of vegetable stock powder (slightly heaped teaspoon)
Salt and pepper
Hi, P.J. I also like it very much. Pea soup also fills you up well.😋
As you said Quote" she add alot of salt" Quote end.......bro it was Pepper from the Peppermill, salt was shortly before as Seasalt.......and ....now for the last time......Salt is an important component of many foods and, in addition to its function as a flavor carrier, it also plays other important roles in the production of food. It enhances the inherent taste of food and intensifies the aromas. This is particularly evident in baking recipes, where a pinch of salt in the dough does not make the pastry salty, but does affect the taste. This little bit of salt which she add is vanishingly small with the mass of soup in the pot
And before you start talking about salt, think about this:
Frying breakfast bacon produces nitrosamines at certain temperatures. The higher the temperature at which the bacon is cooked and the longer the cooking time, the higher the concentration of amines. This is particularly true for temperatures between 200 and 220 °C.
This is problematic because such compounds are suspected of having a carcinogenic effect and breakfast bacon is often preferred dark and crispy when fried.
You may use bacon or sausages (Wiener or Frankfurter) or even both.
with the crispy bacon its not authentic german peasoup anymore, for me as a german.
Rezept für Erbsensuppe wie bei der NVA: So kochen Sie den Eintopf
Zutaten für Erbsensuppe wie in der DDR: Das brauchen Sie
Sie brauchen: 500 Gramm geschälte Erbsen, 1 Bund Suppengrün, 2 Zwiebeln, 250 Gramm Kartoffeln, 100 Gramm Speck, 1 Liter Wasser, 1 Bund frische Petersilie, Salz, Pfeffer, etwas Butter, Majoran, etwas Senf, 4 Paar Wiener Würstchen
Und so geht’s: Den Speck in kleine Würfel schneiden. Das Gemüse aus dem Suppengrün (Möhren, Sellerie und Lauch) putzen und in kleine Würfel schneiden. Die Kartoffeln schälen, eventuell Schmutz abspülen und ebenfalls in kleine Würfel schneiden. Die Zwiebeln schälen und fein hacken.
Nun die Erbsen zugeben und für etwa zehn Minuten kochen lassen. Dann die Kartoffeln zugeben und alles kochen lassen, bis Erbsen und Kartoffeln gar sind. Mit ausreichend Salz, Pfeffer, einem bis zwei Teelöffeln Majoran und Senf nach Geschmack würzen.
Hitze herunterschalten und die Suppe noch für etwa zehn Minuten ziehen lassen. In der Zwischenzeit die Würstchen klein schneiden und in die Suppe geben. Warm ziehen lassen. Zum Schluss die Petersilie waschen, trocken schütteln und fein hacken. In die Suppe rühren und servieren. Dazu schmeckt eine leckere Scheibe Brot. Guten Appetit!
If and how the bacon is cooked, depends on the region and of the family (recipe)
Ohhhh it is yummy
The recipe is authentic. But it differs from region to tegion in Germany.
Volume way too low, sorry!
Karrots in a a pea soup ? wtf .. a no go ! The rest is ok ish - not that meat - I'll guess there is no better .. . what kind of meat goes into the soup and how much is nearly a relegious questen depending on region an fam trad.
Of course use carrots also for the Soup.
I prefer the version without peas and lentils instead.
That IS also great. I Like both.
ruclips.net/video/si61kLWG6bc/видео.html