Ärtsoppa

The Method for Ärtsoppa

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1. Drain the soaked peas and put them in a pot with the pork, onion, bay and water. Bring slowly to a simmer and skim.

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2. Simmer for 90 minutes, stirring now and then, until the peas have broken down.

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3. Lift out the pork, cut into pieces and return it. Add the marjoram.

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4. Season with the salt and serve with the mustard.

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Related guide: Prep, cook and total time.

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Keep an Eye on These

1. Soak the peas overnight.
2. Skim the foam and husks.
3. Taste before salting, as the pork is salty.

Good to Know About Ärtsoppa

What do Swedes eat on Thursday? Pea soup, followed by pancakes, a tradition so strong that it is on school and army menus all over the country. Ärtsoppa is made from dried yellow peas, a little salt pork or ham, onion and thyme, and the soup is thick and mild.

Soak the peas overnight in plenty of cold water, and drain them. The soaking cuts the cooking time and makes the peas easier to digest. Put them in a pot with the pork, an onion, a bay leaf and a litre and a half of water, and bring slowly to a simmer. Skim off the husks and foam as they rise in the first 15 minutes. Add thyme or marjoram.

Simmer for about 90 minutes, stirring now and then, until the peas have broken down and the soup has thickened. Lift out the pork, cut it into pieces and return it. Taste for salt, since the pork is salty. Serve in bowls with sharp Swedish mustard stirred in, and a thin pancake with jam and cream to follow. A small glass of punsch is the traditional drink.

What to Serve It With

Sharp mustard · Thin pancakes · Rye crispbread · Punsch

Sides from the same cuisine on this site: Hasselback Potatoes.

Leftovers

Keeps for 4 days in the fridge. Freeze for 3 months.

Quick Answers

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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