Swedish Yellow Pea Soup (Ärtsoppa)
Overview
Ärtsoppa is a thick Swedish soup of dried yellow peas and salted pork. The peas are soaked overnight and simmered with onion, a piece of lightly salted pork and dried marjoram and thyme until they break down. The pork is sliced and served in the soup or on the side, and each diner stirs in a spoonful of sweet-strong Swedish mustard. By tradition it is eaten on Thursdays, followed by thin pancakes with jam and cream. Many families serve it with a dollop of mustard stirred in at the table.
History
Pea soup has been eaten in Sweden since at least the Middle Ages, and the Thursday custom is thought to come from the Catholic practice of eating a filling meal before the Friday fast. It became a fixed part of school and army menus in the twentieth century. Many families and restaurants in Sweden and Finland still serve pea soup and pancakes every Thursday.
Main ingredients
Dried yellow peas, salted pork, onion, marjoram, thyme, mustard. The soup is built on pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · More soups from Sweden
Recipe outline serves 4 · ~135 min
Ingredients
- 400 g dried yellow peas, soaked overnight
- 500 g lightly salted pork belly or shoulder
- 1 onion
- 1 tsp dried marjoram, 1 tsp thyme
- 2 l water
- Swedish mustard to serve
Allergens: Contains: Mustard. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Drain the peas and simmer with the pork and onion in water, skimming off the husks.
- Cook for 1.5 to 2 hours until the peas are soft.
- Add the herbs and season.
- Serve with sliced pork and mustard.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
