A traditional luxembourgish dish with a modern twist
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
for 4 people
- 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
| 1 | 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. |
| 2 | 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. |
| 3 | 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. |
| 4 | Die Suppe nach Belieben leicht zerstampfen oder fein pürieren, bis die gewünschte Konsistenz erreicht ist. |
| 5 | Add the sliced Mettwurschten to the puréed soup and let them infuse for another 10 minutes on low heat to release their flavor. |
| 6 | Enjoy the Ierbsebulli hot, optionally garnished with fresh parsley. Serve with a slice of rustic bread. Bon appétit! |
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.
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