Ingredients

• 1 cup yellow split peas
• 700 g smoked ribs or smoked pork bones
• 2 liters broth (e.g., homemade pork broth) or from a cube
• 1 carrot
• 500 g potatoes
• 1 tablespoon dried marjoram
• 1 clove garlic

Preparation

1. The day before, pour the peas into a pot, cover with cold water, and set aside overnight to soak. Prepare the broth and strain it.
2. Add the drained, soaked peas to the boiling broth and bring to a boil. Add the smoked ribs or bones divided into 4 smaller pieces. Reduce heat and cook covered for 1 hour.
3. Add the peeled and thinly sliced carrot and peeled and diced potatoes. Cook for about half an hour until the vegetables are tender (cooking can be extended if we want the potatoes to start falling apart). 10 minutes before the end, add the marjoram and half of a garlic clove (whole).
4. The soup will thicken over time. You can seal it in jars while hot and keep it in the refrigerator for several days.