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Overview

German Pea Soup

Erbsensuppe, German Split Pea Soup

This german pea soup recipe makes Erbsensuppe, the German one-pot classic: yellow split peas simmered with smoked pork, carrot and potato, finished with Vienna sausages, crisp fried onions and chives. It is thinner and brighter than the Dutch snert, with marjoram instead of celeriac and leek. One serving is about 522 g.

Pea soup has been eaten across Europe since ancient times, and in Germany Erbsensuppe became a firm part of home cooking, often made with bacon, sausage or Kassler (cured and smoked pork) depending on the region. In 1867 Johann Heinrich Grüneberg invented Erbswurst, a pea-flour sausage that the Prussian army carried as a field ration; the Knorr company bought the licence in 1889 and made instant pea soup from 1889. Unlike the Dutch snert, which is famously thick and built on green peas, celeriac and leek, the German pot is usually thinner, often made with yellow peas, and seasoned with marjoram.

Pairs well with: Dark rye bread, butter & mustard

Provenance

Germany flag Germany

German Home-Cooking Classic

Nordic & European

Time Dedication

1h 55m

20m prep • 95m cook

Batch Yield

6 Servings

502 kcal per serving

1 serving ≈ 522 g

Technical Skill

Intermediate

Medium (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Soups & Broths Occasions: Winter lunches, Oktoberfest season, family meals, cold-weather weekends Cost: Low — about $2–3 per serving at home
Tags: Pork Vegetables Savory Soup
A white bowl of German pea soup with two Vienna sausages, crisp fried onions and chopped chives on top

German Home-Cooking Classic

Photo: Benreis, CC BY 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A home-style german pea soup simmered until golden and thick, with smoked pork and Vienna sausages.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 55m
P

Prep Stage: Peas, Pork and Vegetables

20 Mins • One Pot

Rinse the split peas and pick out any stones. Dice the carrots, potatoes and onion, slice the frying onion into thin rings, and snip the chives. Trim the smoked pork and keep the Vienna sausages whole — they go in near the end.

Maestro Tip: Cut the vegetables small and even so they melt into the peas instead of staying in chunks.

  1. 1

    Start the Peas and Pork

    10 Mins Boil, then gentle simmer, about 95°C (203°F)

    Put the rinsed peas, water, smoked pork and bay leaf in a large heavy pot. Bring to a boil, skimming off any foam, then lower the heat to a gentle simmer and cover loosely.

    Start in cold water so the peas cook evenly and the pork stays tender.

    Done when: The surface is calm with a few lazy bubbles; the foam is skimmed away.

  2. 2

    Simmer Until the Peas Break Down

    70 Mins Gentle simmer, about 95°C (203°F)

    Simmer gently for about 70 minutes, stirring every 20 minutes so the peas do not catch on the bottom. The peas will break down and the soup will turn thick and golden.

    Keep the heat low — a hard boil makes the peas stick and burn on the bottom.

    Done when: The peas have mostly fallen apart and the pork is tender enough to slice.

  3. 3

    Fry the Onions and Add the Vegetables

    20 Mins Frying pan on medium heat, about 175°C (347°F); pot at a gentle simmer, about 95°C (203°F)

    While the soup simmers, heat the oil in a small pan and fry the sliced onion until crisp and golden, then drain on paper. Lift the pork out of the pot and set it aside. Stir the carrots, potatoes, diced onion and marjoram into the soup and simmer for 20 minutes until the vegetables are soft.

    Fry the onions until properly golden and crisp — pale onions turn soggy on the soup.

    Done when: The vegetables are soft and the soup coats a spoon but still flows.

  4. 4

    Slice the Pork and Warm the Sausages

    10 Mins Simmer, about 95°C (203°F); sausages heated through to 74°C (165°F)

    Slice the smoked pork and stir it back into the pot. Add the whole Vienna sausages and simmer for 5–10 minutes until they are heated right through. Fish out the bay leaf, season with salt and pepper, and taste.

    Season at the very end — the smoked pork and sausages already bring a lot of salt.

    Done when: The sausages are hot to the centre at 74°C (165°F) and the pork is tender.

  5. 5

    Rest and Serve

    5 Mins Serve steaming, about 75°C (167°F)

    Take the pot off the heat and let the soup rest for 5 minutes. Ladle into deep bowls, lay a Vienna sausage or two in each bowl, and scatter the crisp fried onions and chives over the top.

    This german pea soup recipe tastes even better the next day, after the flavours have settled overnight.

    Done when: The soup is thick enough to coat a spoon but still pours — thinner than Dutch snert.

Finishing Touches & Plating

Serve the german pea soup steaming hot, with a Vienna sausage in each bowl and the crisp fried onions and chives on top.

Nutritional Physiology & Benefits

Nutrition

Energy

502

kcal / serving

Protein

32g

Complete AA

Carbs

56g

Complex

Fats

17g

Healthy

Per serving (6 servings · 1 serving ≈ 522 g)
Energy502 kcal
Protein32 g
Carbohydrates56 g
Fat17 g
Fibre20.3 g
Sugar9.4 g
Sodium1148 mg
Per 100g
Energy96 kcal
Protein6.1 g
Carbohydrates10.8 g
Fat3.3 g
Fibre3.9 g
Sugar1.8 g
Sodium220 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin A (carrots), vitamin C and potassium (potato), folate and iron (split peas, pork), vitamin K (chives).

High-Protein Winter Soup

About 31.7 g of protein per serving from split peas, smoked pork and sausage helps keep you full for hours.

Rich in Fibre

Split peas are one of the richest sources of fibre, with about 20.3 g per serving in this soup.

Packed with Vegetables

Carrots, potato and onion add vitamins and minerals to a slow-simmered, satisfying one-pot soup.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Dark Rye Bread with Butter

Dense rye bread with butter is the traditional partner — it is made for scooping up the soup.

Extra Vienna Sausages

A second sausage in the bowl adds salt and a smoky, meaty bite to every spoonful.

Drinks

German Beer or Hot Tea

A cold German lager or a mug of hot tea cuts through the richness of the smoked meats.

Vegetables

Cucumber Salad with Dill

A sharp, vinegary cucumber salad gives the heavy soup a fresh, bright contrast.

Complete menu

German pea soup with dark rye bread, butter, a Vienna sausage in each bowl and a cold German beer or hot tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Salty Bread and Extra Cured Meats

The soup already carries about 1148 mg of sodium per serving from the smoked meats and salt; extra salty sides push it much higher without adding flavour. This is general nutrition information, not medical advice.

Leaving the Soup at Room Temperature

Cooked pork and sausage in soup are perishable — cool and refrigerate leftovers within 2 hours, and reheat to 74°C (165°F). This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, high-fibre lunch; watch the salt if you eat it often.
  • ChildrenSoft and mild; cut the sausage into small pieces and go easy on the fried onions.
  • ElderlyWarm, soft and easy to chew; serve it warm rather than piping hot.
  • Pregnant womenFine when the pork and sausage are fully cooked and the soup is served hot; ask your clinician if unsure.
  • Breastfeeding womenA nourishing, protein-rich soup; keep portions moderate.
  • AthletesAbout 31.7 g of protein and 56.3 g of carbohydrate per serving supports recovery after training.
  • Weight gainServe with rye bread and butter to raise the energy of the meal.
  • Weight lossVery filling thanks to the fibre; keep the fried onion topping and buttered bread modest.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 56.3 g of carbohydrate per serving, mostly from split peas and potato; count the bread on the side, and ask your clinician about portion size.
  • High blood pressureAbout 1148 mg of sodium per serving; use less salt and sausage, and ask your clinician if you are on a low-sodium plan.
  • Kidney diseaseHigh in protein, potassium and phosphorus; ask your clinician whether this portion suits your plan.
  • GoutPork and sausage are moderate in purines; the pea broth adds more — ask your clinician.
  • Stomach issuesSplit peas are high in fibre and can cause gas; the soup is gentle otherwise, so eat slowly and keep portions moderate.
  • Cardiovascular diseaseThe smoked sausage and pork add saturated fat and salt; keep them modest and load up on the vegetables.
  • Fatty liverA filling soup with little added fat beyond the meats; keep the fried onion topping small and skip the buttered bread.
  • Food allergiesContains pork; the Vienna sausages may contain wheat or mustard — check labels if you have an allergy.
  • Special therapeutic dietsFollow your clinician's guidance on sodium, protein and fibre; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly, then store in airtight containers; the soup thickens as it cools.
In the fridge
4 days in the fridge in an airtight container.
In the freezer
Up to 3 months; thaw overnight in the fridge.
How to reheat
Reheat gently on the stove, stirring, to 74°C (165°F); add a splash of water if it is too thick.
Freezing recommended
Yes — german pea soup freezes very well and tastes better after a night in the fridge.
Signs it has spoiled
Sour smell, mould on the surface, or a slimy film.

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