|Split dried peas||500 Gram|
|Bacon bones||1 Kilogram|
|Chicken stock/Water||2 1⁄2 Liter|
|Chicken stock cubes/Water||2|
|White vinegar||2 Teaspoon|
|Sour gherkin||2 (For Garnish)|
|Croutons||5 (For Garnish)|
Soak peas overnight.
Drain off water.
Add peas and bacon bones to stock, bring to the boil and simmer for 2 1/2 hours.
Cool, remove bacon bones, scrape meat off bones and return meat to soup.
Cook frankfurters in boiling water for 3 minutes.
Peel and cut into 5 mm (1/4-inch) slices, add to soup with white vinegar.
Reheat soup and serve garnished with slices of sour gherkin and croutons.