Ärtsoppa med Fläskkorv
Swedish Pea Soup with Smoked Pork Sausage
A hearty and traditional Swedish pea soup, famously served on Thursdays, accompanied by smoked pork sausage and thin pancakes. This recipe focuses on the classic preparation, ensuring a rich flavor and comforting texture.
🧂 Ingredients
- 500g Yellow split peas(Rinsed thoroughly)
- 600g Fläskkorv (smoked pork sausage)(A mild, smoked pork sausage. Can substitute with other good quality smoked pork sausage if fläskkorv is unavailable.)
- 2 medium Onion(Peeled and left whole)
- 1 tablespoon Dried marjoram(Or 2 tablespoons fresh marjoram, finely chopped)
- 1 teaspoon Ground ginger
- to taste Salt
- 2.5 liters (about 10 cups) Water
- for serving Swedish mustard (Sötstark Senap)(A sweet and strong mustard is traditional.)
- for serving Thin pancakes (Plättar or Pannkakor)(Traditionally served with jam.)
👨🍳 Instructions
- 1
Rinse the yellow split peas thoroughly under cold running water. Place them in a large bowl and cover with plenty of fresh, cold water. Let them soak overnight (at least 8 hours) to soften.
⏱️ Overnight (8-12 hours) - 2
Drain the soaked peas and rinse them again. Transfer the peas to a large, heavy-bottomed pot. Add the 2.5 liters of fresh water. Bring the water to a rolling boil over medium-high heat. As the soup comes to a boil, foam and impurities will rise to the surface. Skim this off diligently with a spoon or ladle for a clearer soup.
⏱️ 20 minutes - 3
Reduce the heat to low, so the soup is at a gentle simmer (around 85°C / 185°F). Add the two whole peeled onions, dried marjoram, and ground ginger to the pot. Stir gently. Cover the pot partially and let the soup simmer for about 1.5 hours, stirring occasionally to prevent sticking. The peas should break down and thicken the soup considerably. If the soup becomes too thick, you can add a little more hot water.
⏱️ 1 hour 30 minutes - 4
Add the whole fläskkorv sausages to the simmering pea soup. Ensure they are fully submerged. Continue to simmer gently for another 30 minutes, allowing the sausages to heat through and release their smoky flavor into the soup.
⏱️ 30 minutes - 5
Carefully remove the cooked sausages from the pot and set them aside on a cutting board. Using a slotted spoon or tongs, fish out the whole onions from the soup and discard them (they have served their purpose of flavoring the soup).
⏱️ 5 minutes - 6
Slice the cooked sausages into thick rounds (about 1-1.5 cm or ½ inch thick). Taste the pea soup and season generously with salt. Stir well. Ladle the hot soup into individual bowls. Top each serving with several slices of the sausage.
⏱️ 5 minutes - 7
Serve immediately with a dollop of strong Swedish mustard on the side. The traditional accompaniment is thin Swedish pancakes (plättar or pannkakor), often served with whipped cream and jam, completing the classic Thursday meal.
💡 Pro Tips
- ✓The overnight soaking of the peas is crucial for even cooking and proper breakdown.
- ✓Don't skip skimming the foam in step 2; it results in a smoother, more palatable soup.
- ✓The whole onions add a subtle sweetness and depth of flavor; they are typically discarded after cooking.
- ✓Mustard is not just a condiment but an essential flavor component for authentic pea soup.
- ✓Prepare the thin pancakes ahead of time or concurrently to ensure they are warm when serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer soup, you can add a piece of pork belly (about 200g) along with the onions in step 3, removing it before serving.
- For a vegetarian version, omit the sausage and pork belly. You can add smoked tofu or vegetarian sausage for a smoky element, and ensure vegetable broth is used if not just water.