Ärtsoppa (Swedish Yellow Pea Soup)

🧂 Ingredients

• 500 g Yellow split peas
• 400 g Pork belly
• 1 large Yellow onion
• 1 teaspoon Dried thyme
• 2 liters Water or broth(approximately, adjust as needed)
• to taste Salt
• to taste Black pepper
• for serving Dijon mustard or Swedish mustard
• for serving Swedish pancakes (Pannkakor)(optional, but traditional)

👨‍🍳 Instructions

1. 1

   Rinse the yellow split peas thoroughly under cold running water. Place them in a large bowl and cover with plenty of cold water (at least three times the volume of the peas). Let them soak for at least 12 hours, or preferably 24 hours, changing the water once or twice if possible. Drain the soaked peas well.

   ⏱️ 12-24 hours soaking
2. 2

   In a large, heavy-bottomed pot or Dutch oven, combine the drained split peas, pork belly chunks, quartered onion, and dried thyme. Add enough cold water or broth to cover everything by about 2 inches (approximately 2 liters).

   ⏱️ 5 minutes
3. 3

   Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.

   ⏱️ 1 hour 30 minutes simmering
4. 4

   After about 1 hour and 30 minutes of simmering, the peas should be very tender and starting to break down, and the pork belly should be cooked through. Carefully remove the pork belly chunks and the onion quarters from the pot using a slotted spoon. Set the pork aside to cool slightly.

   ⏱️ 10 minutes
5. 5

   Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired consistency. Some prefer it completely smooth, while others like a slightly chunkier texture. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender (be cautious with hot liquids) or mash some of the peas against the side of the pot with a spoon.

   ⏱️ 5 minutes
6. 6

   Return the soup to a gentle simmer. Season generously with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more water or broth to reach the desired consistency.

   ⏱️ 5 minutes
7. 7

   While the soup is seasoning, shred or dice the reserved pork belly into bite-sized pieces. You can discard some of the excess fat if desired.

   ⏱️ 5 minutes
8. 8

   Ladle the hot Ärtsoppa into bowls. Garnish each serving with some of the reserved shredded or diced pork belly. Serve immediately with a dollop of mustard (Dijon or Swedish) and traditional Swedish pancakes on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Ärtsoppa is a classic Thursday dish in Sweden, a tradition that dates back to when Fridays were typically meat-free.
• ✓Serving with thin Swedish pancakes (pannkakor) and lingonberry jam is a beloved accompaniment.
• ✓The long soaking time for the peas is crucial for achieving the right texture and digestibility.
• ✓For a richer flavor, some recipes call for adding a smoked ham hock or other cured pork along with the pork belly.

🔄 Variations

• Vegetarian Ärtsoppa: Omit the pork belly and use vegetable broth instead of water. Consider adding smoked paprika or a bay leaf for extra depth of flavor.
• Smoked Pork Variation: Add a piece of smoked ham hock or a smoked pork ear to the pot along with the pork belly for a more intense smoky flavor. Remove it before blending.

🥗 Nutrition

Per serving