Polish Pea Soup

Put the peas into a sieve and rinse with cold water, then soak in plenty of cold water for 2 hours.

Peel and finely dice the carrots and potatoes. Rinse the belly pork, put into a pan with 1 litre of water and bring to the boil. Skim off the scum.

Peel the ginger, cut into pieces and put into the broth with the bay leaves, crushed allspice berries, juniper berries and cloves. Cover and cook gently for 1 1/2 hours.

Drain the soaked peas in a sieve and stir into the soup. Season with salt. Cook over a low heat for a further 45 minutes or so, until the peas are very soft. Add the diced carrots and potatoes after 20 minutes. Slice the sausages and add to the soup along with the marjoram 10 minutes before the end of cooking time.