Boil pork legs, ribs, or beef tail in a large pot with split peas and water for at least one hour, until the meat is tender.

If using fresh sausage, boil it during the last half hour of cooking.

Stir occasionally.

Remove the meat from the pot.

Cut the meat from the bones and return it to the soup.

Slice the sausage and set aside until serving.

Add leeks, celery, celeriac, and potatoes to the soup.

Boil for 20-30 minutes over low heat, until vegetables are tender.

Stir occasionally.

Add sausage and pepper to taste.

Serve hot in soup bowls.

Garnish with slices of rye bread (black bread) with bacon.