Berlin Pea Stew with Ham Hock | Hearty Traditional Classic

Rinse the ham hock thoroughly under cold water and pat dry. Peel and halve the onion. In a large, heavy soup pot, place the ham hock together with the halved onion, bay leaves, crushed juniper berries, and allspice berries. Pour in the vegetable broth and approx. 500 ml of water so that the meat is largely covered.

Bring everything to a boil once and skim off any rising foam with a slotted spoon. Reduce the heat, cover with a lid, and let the ham hock simmer gently over low to medium heat for about 80 to 90 minutes, until the meat is wonderfully tender and easily pulls away from the bone.

Meanwhile, peel the potatoes, carrots, and celeriac and cut them into bite-sized cubes of approx. 1.5 cm. Wash the leek thoroughly, trim, and cut into thin rings. Wash the parsley, shake dry, and chop finely.