Ärtsoppa
The Quirky Foodster Team
Ingredients
- Dried yellow split peas, soaked overnight — 400 g (2 cups)
- Smoked pork knuckle or bacon — 400 g (14 oz)
- Large Onion, diced — 1
- Water — 1.5 L (6 cups)
- Fresh thyme — 2 sprigs
- Bay leaf — 1
- Ground allspice — 0.5 tsp
- Salt and pepper — to taste
- Mustard, to serve
Method
- Drain the soaked peas and rinse well.
- Place peas, pork, onion, water, thyme, bay leaf and allspice in a large pot.
- Bring to a boil, skimming any foam that rises.
- Reduce heat and simmer gently, partially covered, for 50–60 minutes until the peas are soft and the pork is tender.
- Remove the pork, shred or dice the meat, and return it to the pot.
- Discard the thyme sprigs and bay leaf, season with salt and pepper.
- Serve hot with a spoonful of mustard on the side.
Introduction: A dish with roots in Swedish military and church tradition, Ärtsoppa is eaten on Thursdays across the country, historically followed by pancakes for dessert.
Cultural Background: A dish with roots in Swedish military and church tradition, Ärtsoppa is eaten on Thursdays across the country, historically followed by pancakes for dessert. This hearty yellow pea soup with pork is simple, warming and deeply nostalgic.
Tips: Soak the peas overnight for a shorter, more even cook. Skim the foam early on for a cleaner- tasting broth.
Variations: A vegetarian version omits the pork and uses vegetable stock with a splash of liquid smoke for depth.
Storage: Refrigerate up to 3 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if too thick.
Nutrition: 420 kcal | Protein 28 g | Carbs 44 g | Fat 14 g
FAQs:
Q: Why is it traditionally eaten on Thursdays?
A: The custom dates back to Sweden’s Lutheran church calendar, when Friday fasting meant a hearty Thursday meal beforehand.
Q: What’s traditionally served after?
A: Thin pancakes with jam are the classic Thursday dessert pairing.
- Dried yellow split peas, soaked overnight — 400 g (2 cups)
- Smoked pork knuckle or bacon — 400 g (14 oz)
- Large Onion, diced — 1
- Water — 1.5 L (6 cups)
- Fresh thyme — 2 sprigs
- Bay leaf — 1
- Ground allspice — 0.5 tsp
- Salt and pepper — to taste
- Mustard, to serve
Please log in to leave a comment.