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Rinse the split peas in a sieve under running water. They do not have to soak.

Bring plenty of water to the boil, put the peas in, with the pork leg and the bacon. Bring back to the boil, foam. Drain the water after a few minutes, and put peas, pork leg and bacon with clean water.

Cut the skin of the celeriac, peel the potatoes, and cut celeriac and potatoes into cubes. Cut the onion into large pieces. Peel or clean the winter carrot, cut it in half lengthwise and cut the half carrots into slices (so you get half circles). Cut the leeks crosswise in the length so that you get brushes. Rinse clean under the tap, drain, and cut into pieces of about half a centimeter. Put the cleaned vegetables in the pan, and cook over low heat until the peas are done (one and a half to three hours, the split peas need to be put to pieces).

Remove the meat from the pan, remove bones or bones, and cut it fine. Remove the rind of the bacon if it is on, cut the bacon into cubes. Put the meat back in the pan. Wash the leaf celery, cut the leaves coarsely with scissors. At last the smoked sausage is heated in the pea soup (fifteen minutes), and the leaf celery passes through. Taste, finish with pepper and salt.