Warming up winter: Discover the delights of pea soup

• 2 carrots
• 1 parsnip
• 1 leek
• 1/2 a celery root
• 5 potatoes
• 10.6 ounces of smoked bones (or smoked bacon)
• 2 cups of split peas
• 1 regular sausage
• 2 cloves of garlic
• 2 onions
• A pinch of marjoram, ground pepper, sweet paprika
• A few grains of allspice
• 4 bay leaves

Preparation:

• Fill a large pot with water up to 3/4 of its capacity.
• Add allspice, bay leaves, smoked bones, and peeled chopped garlic to the pot.
• After washing and peeling the vegetables, cut them into smaller pieces and add them to the pot.
• Peel the onion, dice it, and fry until it becomes golden, then add it to the soup.
• Peel the potatoes and cut them into cubes, and then rinse with cold water.
• After the vegetables become very soft, remove them from the soup and set them aside on a plate.
• Rinse the peas by putting them in a sieve under running water, then add them to the soup.
• Once the peas have softened, add the sausage and the previously prepared potatoes to the soup.
• After the potatoes have softened, return the previously removed vegetables (now cut into cubes) back to the soup.
• Season the soup as per your taste preference with pepper, marjoram, and paprika.
• Serve with a side of bread for added enjoyment.