| Składnik |
Ilość |
Kalorie |
| Marchew, surowa |
200g |
82kcal |
| Seler |
100g |
16kcal |
| Por |
150g |
92kcal |
| Cebule |
100g |
40kcal |
| Ziemniaki, surowe, miąższ i skórka |
300g |
231kcal |
| Groszek surowy zielony, dzielony |
500g |
1820kcal |
| Woda kranowa |
1000g |
0kcal |
| Liść laurowy |
0.5g |
2kcal |
| Kiełbasa, kiełbasa wędzona, wieprzowo-wołowa |
200g |
640kcal |
| Pork, fresh, loin, center rib (chops or roasts), bone-in, separable lean only, raw |
300g |
408kcal |
Recipe Instructions:
Ingredients:
• 500g split peas
• 200g smoked sausage (rookworst)
• 300g pork (ribs or hock)
• 1 liter water
• 2 potatoes (300g), diced
• 2 carrots (200g), diced
• 1 leek (150g), sliced
• 1 onion (100g), chopped
• 1 celery stalk (100g), chopped
• 2 bay leaves
• Salt and pepper to taste
Instructions:
1. In a large pot, add the split peas, pork, water, and bay leaves. Bring to a boil and then simmer for 1 hour.
2. Add the potatoes, carrots, leek, onion, and celery. Simmer for another 30 minutes until vegetables are tender.
3. Remove the pork, shred the meat, and return to the pot.
4. Add the smoked sausage and cook for another 10 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, traditionally with rye bread.
