Little introduction: the number of ingredients in the recipe is for 5 liters of soup, but if Your family and friends so much not under force, it is possible to freeze soup in portions. It carries great, the taste did not suffer.

And a few words about the meat: ribs and bacon, I think, to find without problems. Pork leg (I've smoked) in the soup exclusively for the rich broth, if you do not find does not matter, I could only butcher's book; but according to the rules, snert cooked with the pig. Smoked and cured sausages in the photo - Friese droge worst is a local delicacy, they are very spicy and often served with beer and drinks stronger, in this soup they are very good, but not mandatory. Instead, you can add spices, cloves, Bay leaf, sweet peas. But no boiled-smoked sausage soup does not work, it is necessary to look. Thus, the minimum set of meat: pork ribs, smoked brisket and cooked sausage.

In a large soup pot. put all meat products except for boiled-smoked sausage, cover with water, add rinsed in tap water chickpeas (soak it is not necessary) and put the soup on the fire. Once the soup is boiling, remove the foam and leave to cook on low heat for an hour and a half.

Celery, carrots and onion peel and cut into cubes. Vegetables to spasserovat in vegetable oil or (more authentic, but I've not found) on lard. Leeks washed and white and light green part thinly slice.

Of the nearly finished soup (the peas should be almost boiled the meat soft) to remove the meat and sausages. In the soup add the vegetables, pour in the milk and stir, cook for another 15-20 minutes. Important point: don't stray too far from the stove and stir the soup regularly as pea puree settles and can very quickly burn to the bottom of the pan. Check the soup for taste and add as needed salt and pepper. The meat at this time to release from the bones and excess fat, cut into cubes and return to soup. The pork shank I've not added, as the meat on it a little, and the skin and tendon in the soup is not very pleasant.

At the end of cooking, add the sliced coins cooked smoked sausage and chopped greens celery and parsley. A few pieces of sausage to defer to decorate the soup in the bowls. The soup is best served the next day, then he was even better.

Check and correct the soup or not is a spoon!

Serve soup hot with sliced rye bread, with mustard and thin slices of smoked brisket. Eet smakelijk!