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INGREDIENTS
- 350 g peas
- salt
- 1 clove garlic
- 150 g peeled onion
- 100 g bacon
- 1.5 tablespoons lard
- 100 ml beef broth
- 2 sprigs fresh marjoram
- 1 kg smoked meat
FOOD AND BEER PAIRING
- This dish is best enjoyed with a glass of well-chilled beer.
INSTRUCTIONS
- 1Soak the peas overnight. The next day, drain them and put them in a pot with 700 ml of water and one teaspoon of salt. Once softened, drain and return them to the pot.
- 2Peel and crush the garlic. Cut half of the onion into rings, the other half finely. Cut the bacon into 0.5 cm cubes.
- 3In a pan over medium heat, melt 1 tablespoon of lard and sauté the onion rings until golden, stirring frequently. Once the onion starts to brown, add the diced bacon and continue sautéing until the onion is completely golden. Remove the onion and bacon and set aside.
- 4Add the remaining lard to the pan and sauté the finely chopped onion until translucent. Add it, along with the lard, to the pot with the peas, pour in the broth, add the garlic, marjoram leaves, and bring to a boil. Reduce the heat to one-third and cook for 3 minutes. Remove from heat and blend into a puree with an immersion blender. Season with salt to taste.
- 5Garnish the puree on the plate with sautéed onion rings and bacon. Cook the smoked meat in water until tender and slice it.
Tip
You can pan-fry the slices of cooked meat in a hot pan with a teaspoon of lard until golden.
Serve the dish with pickled cucumber. It tastes great with this meal.
During cooking, you can add ham skin to the peas in the water. The dish will gain a great flavor.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.