Ierzebulli, Pea stew, prepared by Anne Lommel
The Ierzebulli is a classic of Luxembourgish cuisine, known for its simplicity and hearty flavor. Originally a dish from rural traditions, it is now served in many variations and is beloved by both locals and visitors. The combination of peas, savory ingredients, and a unique preparation method makes this dish a true culinary experience.
Ingredients
- 300 g split green peas (dried and peeled)
- 3 medium-sized potatoes, peeled and diced
- 2 leeks, washed and sliced into rings
- 4 carrots, peeled and diced
- 6 Mettwurschten (smoked sausages)
- 2 liters of water
- 1 bouillon cube (vegetable or meat)
- Salt & pepper to taste (approx. 1 tsp salt)
- Optional: fresh parsley for garnish
Preparation
Prepare the soup base
Wash the split green peas thoroughly. Bring 2 liters of water to a boil in a large pot, dissolve the bouillon cube, and add the peas. Let simmer on medium heat for about 40 minutes until they soften.
Add the vegetables
Add the leeks, potatoes, and carrots to the pot. Let the stew simmer gently for another 30 minutes until the vegetables are tender. Season with salt and pepper.
Prepare the Mettwurschten
While the stew is simmering, cook the Mettwurschten in a separate pot with water for about 10–15 minutes. Remove them, let them cool, and then slice them.
Blend
Depending on your preference, mash the vegetables lightly with a fork or blend everything for a smoother texture
Add the Mettwurschten
Add the sliced Mettwurschten to the puréed soup and let them infuse for another 10 minutes on low heat to release their flavor.
Bon appétit !
Enjoy the Ierbsebulli hot, optionally garnished with fresh parsley. Serve with a slice of rustic bread.
Bon appétit!
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Anne Lommel
For me, food is more than just nourishment—it’s culture, emotion, and storytelling. And through my lens, I invite you to see and taste the world in a new way. Through my work on luxembourg-city.com, I share recipes that highlight local and seasonal ingredients, making cooking an accessible and enjoyable experience for everyone.