community recipe added Mar 3, 2010 8:23:16 PM byDaniel Bingham
|1.5 pounds lean||beef chuck|
|1 pound||smoked butt|
|2 large, diced||carrot|
|1 large||German parsley root|
|1 large stalk||leek|
|1 cup||dried peas|
|to taste||sweet marjoram|
1. Take about 1Â½ pounds lean chuck and 1 pound smoked butt, cover with water and boil about two hours.
2. Add 2 large carrots diced, 1 large celeriac, 1 large German parsley root, 1 large stalk leek, and boil 1 hour more; salt to taste.
3. Boil dried peas separately, flavor with sweet marjoram and add to soup just before serving.