Ärtsoppa
Traditional Swedish Split Pea Soup
A hearty and comforting traditional Swedish split pea soup, famously served on Thursdays. This recipe features tender pork and a rich, savory broth, perfect for a cold day. It's traditionally accompanied by thin Swedish pancakes (pannkakor) and lingonberry jam.
🧂 Ingredients
- 500g Yellow split peas
- 500g Salted pork belly or ham hock(A piece of cured pork belly or a smoked ham hock provides the signature savory depth. If using ham hock, ensure it's fully submerged.)
- 2 large Onion
- 2 medium Carrots
- 1 tbsp Dried marjoram(Adds a distinct herbal note characteristic of this soup.)
- 1 tsp Dried thyme(Complements the marjoram and pork flavors.)
- for serving Swedish mustard (Senap)(A strong, sweet mustard is traditional and cuts through the richness of the soup.)
- to taste Salt(Be cautious as the pork is already salted.)
- to taste White pepper(White pepper offers a milder heat than black pepper, fitting for this soup.)
- 2.5 liters (about 10 cups) Water(Plus additional water if needed to reach desired consistency.)
👨🍳 Instructions
- 1
Rinse the yellow split peas thoroughly under cold running water. Place them in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. This crucial step rehydrates the peas, significantly reducing their cooking time and ensuring they break down evenly into a creamy soup. Drain the peas well before proceeding.
⏱️ Overnight (8+ hours) - 2
Transfer the drained split peas to a large, heavy-bottomed pot (at least 5-liter capacity). Add the piece of salted pork belly or ham hock. Pour in 2.5 liters of fresh cold water, ensuring the pork is fully submerged. Bring the mixture to a rolling boil over medium-high heat. As it heats up, impurities and foam will rise to the surface. Skim this foam off diligently with a spoon or ladle for a cleaner-tasting soup.
⏱️ 20 minutes - 3
Once the initial boiling subsides and most of the foam has been skimmed, add the finely diced onions to the pot. The onions will soften and gradually dissolve into the soup during the long cooking process, adding a subtle sweetness and body.
⏱️ 5 minutes - 4
Reduce the heat to low, cover the pot, and let the soup simmer gently for 1.5 to 2 hours. Stir occasionally, scraping the bottom of the pot to prevent the peas from sticking and burning. The peas should begin to soften and break down considerably during this time.
⏱️ 1 hour 30 minutes - 2 hours - 5
Add the finely diced carrots, dried marjoram, and dried thyme to the pot. Continue to simmer, uncovered this time, for another 30 minutes. This allows the soup to thicken further as the remaining peas break down completely, and the carrots become tender.
⏱️ 30 minutes - 6
Carefully remove the piece of pork from the soup. Let it cool slightly until it's safe to handle, then trim off any excess fat or rind (optional) and cut the meat into bite-sized pieces. Return the diced pork to the pot. Stir well to combine. Taste the soup and season with salt and white pepper as needed. Remember that the pork is salty, so season cautiously.
⏱️ 10 minutes - 7
Ladle the steaming hot Ärtsoppa into deep bowls. Serve immediately with a generous dollop of strong Swedish mustard on the side for dipping or stirring in. This soup is traditionally the main course on Thursdays, often followed by thin Swedish pancakes (pannkakor) served with lingonberry jam.
⏱️ 5 minutes
💡 Pro Tips
- ✓The Thursday tradition is said to originate from Catholic fasting practices, where meat was forbidden on Fridays, making Thursday a day for a hearty, meat-inclusive meal.
- ✓Ärtsoppa tastes even better the next day as the flavors meld and deepen. It reheats beautifully on the stovetop.
- ✓Don't skip the mustard! It's an essential counterpoint to the rich, savory soup.
- ✓Serving with thin Swedish pancakes (pannkakor) and lingonberry jam is the classic and highly recommended accompaniment.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the pork and use vegetable broth. Add smoked tofu, diced and pan-fried until crispy, towards the end of cooking for a smoky flavor.
- Substitute the onions with leeks (white and light green parts only), sliced and sautéed until soft before adding to the pot.
- For a smoother soup, you can blend a portion or all of the soup using an immersion blender or transfer it carefully to a standing blender after cooking.