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    Home » German Recipes

    Erbsbrei Recipe Just Like At Oma Sieghilde's

    Published: Oct 1, 2018 · Modified: Jan 4, 2023 by dirndlkitchen · This post may contain affiliate links · 2 Comments

    Erbsbrei: German Mashed Pea & Potato Puree

    This Is A Sponsored Post That Contains Affiliate Links

    One of my all time favorite requests for lunch at Oma Sieghilde's house would be this simple, yet amazing dish of mashed peas and potatoes or Erbsbrei. Oma always served it with a healthy helping of crisp-fried, hand-cut bacon lardons or "Grieben" and lots of Sauerkraut. Additionally, she would warm some Wiener or Frankfurter sausages to make the meal complete and serve glasses of fresh milk (or in her case buttermilk) with it. I never liked drinking buttermilk on its own and I really only use it for baking. Erbsbrei also freezes beautifully and makes for great leftovers. So yes, this is basically glorified baby food for grown ups, but so what. 😉 I love it, husband hasn't complained that he doesn't, so this will keep finding its way onto our dinner plates as a result.

    Oma Sieghilde's Collection Of Recipes

    Please also check out some of my other grandma's recipes! She is one of the main reasons why I started this blog anyways.

    • Kasslersuppe: Super simple, easy soup with brined, smoked pork chop
    • Klößchen: Homemade potato dumplings sautéed with eggs, served with bacon and caramelized onions
    • Kohlrouladen: Beef-stuffed cabbage

    A Glass Of Milk Or A Glass Of Wine With That?

    Rustic, German food is what I love so much when the temperatures get cooler again. And with Fall finally settling into Kansas City, this is the perfect meal to get all cozied up inside with. If you're not a milk or buttermilk drinker (the drink pairings my grandma would pick 😉 No, that was not a trick question up there), then try this palate-cleaning, sparkling Grüner Veltliner wine by Austria's Schlumberger winery instead. Schlumberger has been making sparkling wine using the Champagne method since 1842, and is the oldest sparkling wine producer in Austria. Fill out this form to find out availability in your area. 

    Grüner Veltliner wine pairing with Erbsbrei

    Coming Up: Pumpkin Bread With Quark!

    I think by now you are all too familiar with my affection for quark, the German high protein dairy. Next time watch out for an easy and delicious pumpkin bread with a quark filling: super moist, delicious and perfect for Fall. To not miss any posts with new German recipes in the future, go ahead and subscribe to receive weekly emails with new recipes!


    Ingredients for about 4 servings:

    Erbsbrei Ingredients:

    • 1 c (225 g) dried split peas
    • 4 c (1 liter) water
    • 4 small potatoes
    • 1 bay leaf
    • salt and pepper to taste
    • bacon grease to enhance flavor (optional)

    You will also need: 

    • Sauerkraut
    • Frankfurter or Wiener sausages
    • Bacon (cut into lardons and fried crispy)

    Method:

    1. Peel potatoes, cut into chunks and combine with dried peas, water and bay leaf in a pot. Cover with a lid and bring to a boil. Once boiling reduce heat to low and allow to simmer for 60 minutes.
    2. Remove any excess water and puree using an immersion blender. Season to taste with salt, pepper and bacon grease (if desired).
    3. Serve with sauerkraut (I like to sauté some onions and bacon in a deep skillet or pot before adding the sauerkraut), warmed sausages (simply add to the pot of sauerkraut to heat) and crisp-fried bacon. Guten Appetit!

    Erbsbrei Tools for Success

    Sponsored Content and Affiliate Links Disclosure

    I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.

    More German Recipes

    • Amazing Homemade Currywurst
    • The BEST Fried Chicken Wings (Flieten)
    • Raclette in Summer
    • The BEST Schnitzel with Mushroom Sauce (Jägerschnitzel)

    Reader Interactions

    Comments

    1. Mom

      October 26, 2018 at 11:07 am

      Perfect! She would be very proud of you! ;-*

      Reply

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

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