Snert (Pea Soup)

Ingredients

• 500 grams dried split peas, sifted to remove any debris
• 1.5-2 liters water
• 1 bone-in pork chop (or a trotter), approximately 300 grams
• 300 grams pork belly (no skin)
• 1 pork kielbasa (the vacuum-sealed kind)
• 2 onions, approximately 300 grams
• 2 potatoes, approximately 300 grams
• 2 leeks
• 2 carrots
• The leaves of a couple celery stalks
• 1 celery root, approximately 300 grams
• Whole peppercorns, whole cloves, bayleaf, in a mesh bag

Instructions

1. 1
   To start, put the spice bag, split peas, pork chop, and pork belly into the large pot. Add enough water to cover everything, and bring to the boil.
2. 2
   As it boils, impurities from the meat will float to the top, creating a foam. Use a slotted spoon to remove it.
3. 3
   Cut the vegetables into 1/2 inch chunks.
4. 4
   Once the liquid boils clear, add in potatoes, onions, celery root, half the leek, and half the carrots.
5. 5
   Cook until vegetables and the meat are soft, approximately 1 hour. If it gets too thick too soon, add water, 1/2 cup at a time.
6. 6
   Remove the meat from the pot, cut/shred into small chunks, remove any bones, and return to the soup.
7. 7
   Add the remainder of the leeks, carrots, and celery leaves.
8. 8
   Cut the kielbasa into 1/4 inch rings and add to the soup.
9. 9
   Cook another 1/2 hour until the veggies are tender.
10. 10
    Serve in bowls with a side of sliced pumpernickel-rye bread and boiled bacon (optional).