Split Pea Soup with Smoked Sausage

Dice the onion, carrot, and celery root finely, cut the potatoes into roughly 1 cm cubes, and slice the smoked sausage into rounds.

Heat the oil in a large pot, add the onion, carrot, and celery root, and sauté over medium heat for 5 minutes, until the vegetables soften slightly.

Add the split peas, broth, bay leaf, and marjoram. Bring to a boil, cover with a lid, and simmer over low heat for 60 minutes, stirring occasionally.

Add the potatoes and cook for another 25–30 minutes, until the peas are almost completely broken down and the potatoes are tender. Add a little hot broth if needed.

Remove the bay leaf and lightly mash some of the peas and potatoes with a potato masher so the soup becomes thick while still keeping some vegetable pieces intact.

Add the sliced smoked sausage and heat the soup for 5–7 minutes without letting it boil, then season with salt, black pepper, and apple cider vinegar.

Ladle the soup out hot and serve immediately.