Hungarian version


- 250 g hull-less split green peas
- 2 l cold water
- 450 g pork leg
- 1 teaspoon dried marjoram
- 1 pinch dry mustard
- 1 dash salt
- 1 dash ground pepper
- 1/4 teaspoon allspice

Rinse peas and soak in cold water in large port for 8 hours or overnight.

Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften.

Add pork and continue to simmer for 2 - 3 hours, until peas and meat ar thoroughly cooked.
When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup.


You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper.

Heat to blend flavors and serve hot.