Erwtensoep (Dutch Pea Soup) with Beef Shortrib and Rookworst

Erwtensoep (Dutch Pea Soup) with Beef Shortrib and Rookworst

tastetraced | 150 min

Tastetraced - Amber
Bonchef
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6servings
  • 250 g split peas
  • 40 g celery leaves
  • 2 veggie stock cubes
  • 2 large potatoes
  • 1 large carrot
  • 1 onion
  • 1 celeriac
  • 800 g boneless beef shortrib
  • 1 smoked sausage (rookworst)
  • 2 l water
  • salt
  • pepper
  1. 1
    Add the split peas, stock cubes and celery leaves to 2 liters of water and bring to a boil. Let this cook for 1 hour.
  2. 2
    In the meantime, peel the potatoes, carrot, onion and celeriac and cut into small cubes.
  3. 3
    Blend the split peas with an immersion blender.
  4. 4
    Add all the vegetables to the soup and cook for another hour.
  5. 5
    Season the beef with salt and pepper and roast for 20 minutes in the oven.
  6. 6
    Optionally, blend half of the soup for a thicker texture, keeping the immersion blender on one side of the pan. Alternatively, blend everything or skip this step.
  7. 7
    Cut the beef into small cubes and add to the soup, together with all the released juices from the meat.
  8. 8
    Slice the sausage and add this to the soup as well.
  9. 9
    The soup is ready to eat, but the longer it sits, the better it gets.
Calories (kcal)370

19% of RDA*

Protein (g)32

21% of RDA*

Carbohydrates (g)38

13% of RDA*

Fat (g)12

17% of RDA*

Details

Sugar (g)5 g(6% of RDA*)
Fiber (g)10 g(33% of RDA*)
Saturated fat (g)5 g(25% of RDA*)
Salt (g)1 g(17% of RDA*)

*These nutritional values are estimates and can vary based on the specific products you use. Take these as an indication. The RDAs (recommended dietary allowances) are averages, so check your own requirements and goals.

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