Iersebulli (Pea stew from Luxembourg)

Marion Wilting


Iersebulli or Ierbärsebulli or Ierzebulli is a typical split pea soup from Luxembourg. Since there is no category "Benelux", I used "German" again because it's close to German split pea soup.


★★★★★ 2 votes

30 Min
1 Hr
Stove Top


  • 1
  • 2 clove
  • 1
  • 1/4
  • 1
  • 1-2 Tbsp
    oil (canola or olive)
  • 300 g
    green split peas
  • 1 1/2 l
  • 2
    bay leaves
  • 4
  • 4
    allspice grains
  • 150 g
    smoked lean bacon, whole
  • 4
    medium potatoes
  • 2-3
    smoked sausages
  • ·
    salt, to taste
  • ·
    pepper, to taste
  • ·
    parsley, chopped, for serving

How to Make Iersebulli (Pea stew from Luxembourg)


  1. Finely chop onion, slice garlic
  2. Peel and dice carrot and celeriac, wash, half and slice leek
  3. Sauté onion, carrot, celeriac and leek in the oil until translucent, add garlic and peas, stir briefly and add water
  4. Add bacon
  5. Place bay leaves, allspice berries, whole cloves in a paper tea bag, tie the bag and add to the soup
  6. Let simmer at medium heat for about 30 minutes
  7. Peel and dice potatoes, add and let simmr for another 15 minutes
  8. Add smoked sausages, reduce temperature slightly so that the sausages don't burst
  9. Let simmer for 10-15 minutes or until sausages are done, remove bacon and sausages, cut into pieces / slices and return to the soup.
  10. Season with salt and pepper to taste, remove tea bag with spices and serve with freshly chopped parsley

Printable Recipe Card

About Iersebulli (Pea stew from Luxembourg)

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: German

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