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Hernesupp (Estonian Split Pea Soup)

The Quirky Foodster Team

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15
Prep
105
Cook
4
Servings

Ingredients

  • 300 g (1 1/2 cups) Dried yellow split peas
  • 350 g (12 oz) Smoked pork hock or ribs
  • 1 medium Onion, chopped
  • 1 medium Carrot, diced
  • 1 Bay leaf
  • 1.8 l (7 1/2 cups) Water
  • to taste Salt and pepper

Method

  1. Soak the split peas in cold water for at least 4 hours, or overnight, then drain.
  2. Place the smoked pork in a large pot with the water and bring to a boil, skimming foam as needed.
  3. Add the drained peas, onion, carrot and bay leaf.
  4. Simmer gently, partially covered, for about 1.5 hours, stirring occasionally, until the peas break down into a thick soup.
  5. Remove the pork, shred the meat off the bone, and stir it back into the soup.
  6. Season with salt and pepper to taste before serving hot.

Introduction: A thick, filling soup of dried split peas and smoked pork, hernesupp has long been an economical, warming dish for cold months, when dried legumes stored from summer harvests provided essential nourishment through winter.

Cultural Background: A thick, filling soup of dried split peas and smoked pork, hernesupp has long been an economical, warming dish for cold months, when dried legumes stored from summer harvests provided essential nourishment through winter.

Tips: Soaking the peas beforehand shortens the cooking time and helps them break down evenly. Stir occasionally during the last 30 minutes, as the soup can catch on the bottom of the pot as it thickens.

Variations: A splash of cream stirred in at the end gives a smoother, richer soup. Some households add a diced smoked sausage in place of pork hock. A vegetarian version replaces the pork with vegetable stock and a touch of smoked paprika. For a vegetarian version, omit the smoked pork and use vegetable stock along with 1 teaspoon of smoked paprika for depth; split peas alone provide ample protein and body for the soup.

Storage: Store covered in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat over low-medium heat on the stovetop, stirring frequently and adding a little water if the soup has thickened too much.

FAQs:

Q: Do I need to soak the split peas?
A: Soaking is recommended to reduce cooking time and help the peas cook evenly, though it is possible to skip it and simmer longer.

Q: Why has my soup turned very thick?
A: Split peas naturally break down and thicken as they cook; this is expected, and the soup can be thinned with extra water or stock if preferred.

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