Soups
Hernekeitto (Finnish Pea Soup)
The Quirky Foodster Team
Ingredients
- 400 g (2 cups) Dried yellow split peas
- 500 g (1 lb) Smoked pork hock or ham bone
- 1 medium Onion, diced
- 1.5 litre (6 cups) Water
- 1 tsp Marjoram, dried
- to taste Salt and black pepper
Method
- Soak the split peas in cold water for at least 4 hours or overnight, then drain and skim off any loose skins.
- Place the peas, pork hock, onion and water in a large pot and bring to a boil, skimming off any foam.
- Reduce heat and simmer gently, partially covered, for 1.5-2 hours until the peas are soft and the meat falls off the bone.
- Remove the hock, shred the meat, discarding the bone and skin, and return the meat to the pot.
- Stir in the marjoram, season with salt and pepper, and simmer for a further 5 minutes before serving.
Introduction: Hernekeitto is a thick yellow pea and ham soup traditionally eaten on Thursdays across Finland, a custom dating back to the medieval Catholic era when Friday was a day of fasting and a hearty meal was needed beforehand.
Cultural Background: Hernekeitto is a thick yellow pea and ham soup traditionally eaten on Thursdays across Finland, a custom dating back to the medieval Catholic era when Friday was a day of fasting and a hearty meal was needed beforehand. It remains standard fare in schools, workplace canteens and the Finnish military to this day, always followed by pancakes for dessert.
Tips: Skimming the foam in the first few minutes keeps the soup clear rather than cloudy. Leftover soup thickens further overnight; thin with a little water when reheating.
Variations: Vegetarian version: omit the pork and use vegetable stock with smoked paprika for depth. Serve traditionally with a dab of mustard stirred in at the table.
Storage: Refrigerate for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat on the stovetop over low heat, stirring, adding water if too thick, until piping hot.
FAQs:
Q: Why is it eaten on Thursdays?
A: The custom dates to Catholic-era Finland, when a filling pea soup was eaten the evening before the Friday fast.
Q: What is served after the soup?
A: Traditionally, thin pancakes with jam are served as dessert immediately after the soup course.
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