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iersebulli (pea stew from luxembourg)

(2 ratings)
Recipe by
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 ratings)
yield 3 -4
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For iersebulli (pea stew from luxembourg)

  • 1
    onion
  • 2 clove
    garlic
  • 1
    carrot
  • 1/4
    celeriac
  • 1
    leek
  • 1-2 Tbsp
    oil (canola or olive)
  • 300 g
    green split peas
  • 1 1/2 l
    water
  • 2
    bay leaves
  • 4
    cloves
  • 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

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