Hernekeitto ja Makkara Ruisrock-tunnelmissa
recipe

A delicious pea soup recipe that captures the spirit of Ruisrock, combining traditional sausage with a modern twist.
Preparation Time: 1 hour
Serving Size: 4
Ingredients:
- 500 g peeled peas (dried or frozen)
- 1 liter water
- 1 onion, chopped
- 2 carrots, diced
- 2 potatoes, diced
- 2-3 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 200 g sausage (e.g., bratwurst or Finnish sausage)
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions:
1. Rinse the peas thoroughly and place them in a large pot with the water. Boil the peas for about 30 minutes until they are soft.
2. Add the chopped onion, diced carrots, and potatoes to the pot. Add the bay leaves, salt, and black pepper. Continue to cook for another 20 minutes until all the vegetables are tender.
3. Meanwhile, fry the sausages separately in olive oil until golden brown.
4. Remove the bay leaves from the soup and blend the soup to your desired consistency if you prefer a smooth texture.
5. Serve the pea soup hot in bowls, placing the fried sausages on top and garnishing with fresh parsley.
Nutritional Information (per serving):
- Energy: 320 kcal
- Protein: 15 g
- Carbohydrates: 45 g
- Fat: 10 g
- Fiber: 8 g

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