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6-10

1 pork shank; 3 cups green split peas; 2-4 lightly smoked sausages; 1 carrot; 1 onion (or 10 cm leek, green part); nutmeg; salt, black pepper

Snert (Erwtensoep)

Soak the whole peas overnight; split peas do not need to be unsoaked. Pour boiling water over the shank, clean, wash and cover it with cold water. Bring it to the boil, remove any foam and simmer it for 1 hour. Add the carrot and onion and cook it for another hour. Remove the onion and add the peas and the whole peppercorns. Cook for another 30 minutes. Remove the meat from the bones and cut it into large pieces. Return it to the pan and add some more boiling water if necessary. Add the sliced sausages and cook for another 5-15 minutes. The soup is believed to be ready if a spoon stands up in it. Serve with rye bread, butter, cheese and slices of smoked bacon and mustard.

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