Ärtsoppa – Swedish yellow pea soup with pork
Serves 6 · 10 hours 15 minutes · 4 L pot
Yellow pea soup with salted pork is the classic Swedish Thursday dinner. The 4 L enamelled pot holds a full batch for six, and the enamel is easy to clean after a thick pea soup.
Ärtsoppa is a Swedish soup of dried yellow peas simmered with onion, lightly salted pork belly, thyme and marjoram until the peas break down. It is best when the peas are soaked overnight, cooked slowly with the lid ajar and the pork cut into pieces and returned at the end.
Ingredients
Serves 6
- 500 g dried whole yellow peas
- 1.5 litres water for cooking, plus water for soaking
- 1 onion
- 500 g lightly salted pork belly in one piece
- 1 tsp dried thyme
- 1 tsp dried marjoram
- Salt and ground white pepper
- Mustard, to serve
Method
- Rinse the peas and soak them in plenty of cold water for at least 8 hours or overnight.
- Drain the peas and put them in the pot with 1.5 litres of fresh water. Bring to the boil and skim off any skins and foam that rise to the surface.
- Chop the onion and add it with the pork, thyme and marjoram. Set the lid ajar and simmer over a low heat for 1 1/2–2 hours. Stir now and then so the peas don't stick to the base, and add a little water if the soup gets too thick.
- When the peas have broken down and the soup is creamy, lift out the pork, cut it into pieces and return it to the pot.
- Season with salt and white pepper. Serve with mustard.
Why it works
The 4 L pot holds the peas, water and pork with room to spare, so the soup can simmer without boiling over. The smooth enamel does not absorb smells or flavours and washes clean easily even when the peas have dried on.
FAQ
Do yellow peas need soaking?
Yes, whole dried peas need at least 8 hours of soaking to break down. Split peas can be cooked without soaking and give a smoother soup.
Can you freeze pea soup?
Yes, pea soup freezes well for up to three months. It thickens in the freezer, so add a little water when reheating.
Why do Swedes eat pea soup on Thursdays?
The tradition dates from Catholic times, when a filling meal was eaten on Thursday before the Friday fast. Today it is often followed by pancakes for dessert.
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