Finnish pea soup (hernekeitto) is a thick, traditional soup made from dried yellow peas, slowly simmered with onion, carrots, and smoky pork. Traditionally served with mustard and rye bread, this classic dish is simple, nourishing, and deeply rooted in Finnish food culture. Hearty and warming, it’s a meal that feels especially welcome during colder months.
Hernekeitto is one of those recipes that instantly brings back memories of everyday Finnish cooking. It’s a dish that relies on patience rather than complexity, allowing the peas to soften slowly and the flavors to develop naturally. In Finland, pea soup is famously eaten on Thursdays, but at home it’s just as likely to appear on weekends or whenever something filling and familiar is needed.
In our kitchen, this soup is often made with leftover Christmas ham, making it a practical and flavorful way to use what’s already on hand. During the winter months, we also make it with bacon and ham for an extra smoky depth. The combination of dried peas, hearty meat, and simple seasoning creates a soup that feels humble yet deeply satisfying. To complete the meal, we often serve Finnish pancakes (letut) as a sweet dessert.
Why Finnish Pea Soup Is a Nordic Classic
Finnish pea soup has remained popular for generations because it is both economical and deeply comforting. Dried yellow and green peas are inexpensive, store well, and transform into something rich and filling when cooked slowly. The addition of smoked ham or smoked pork brings depth, while onion and carrots add gentle sweetness.
Marjoram is the traditional herb used in hernekeitto, giving the soup its recognizable aroma and flavor. Just before serving, a spoonful of mustard is stirred in or added at the table. This final touch cuts through the richness and balances the soup beautifully. It’s a small detail, but one that truly defines the dish.
How to Make Hernekeitto at Home
Making Finnish pea soup is straightforward, but it does require time. The peas are soaked overnight, then simmered gently until they begin to break down and thicken the soup naturally. Cooking the peas in water first keeps the flavor clean, while adding stock later deepens the overall taste.
Dicing the onion, carrots, and meats into small, even pieces ensures everything cooks evenly and blends smoothly into the soup. As the soup simmers, it gradually becomes thick and spoonable, with the peas breaking down into a creamy base. The kitchen fills with a familiar, comforting aroma that feels unmistakably Nordic.
This soup is forgiving and adaptable. If it thickens too much, a little extra water or stock can be added. Be sure to stir the soup occasionally as it simmers, as the peas can settle and stick to the bottom of the pot. If you enjoy a stronger mustard flavor, you can adjust it just before serving.
Serving Suggestions
Finnish pea soup is traditionally served hot with rye bread or crispbread, and mustard on the side. Many enjoy stirring an extra spoonful of mustard directly into the bowl to balance the flavors. The soup is filling enough to be a meal on its own, yet simple enough to serve as part of a larger spread.
Leftovers taste even better the next day, once the flavors have had time to settle. Hernekeitto also freezes well, making it a practical choice for batch cooking during the winter months.
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Finnish Pea Soup (Hernekeitto)
Equipment
- 1 Large bowl (for soaking peas) for soaking peas
- 1 Large heavy-bottomed pot
- 1 Cutting board
- 1 Sharp knife
- 1 Wooden spoon or ladle
Ingredients
- 500 g (2½ cups) dried yellow peas or green peas
- 2 l Water for soaking and cooking the peas
- 1 cup (240 ml) strong beef or chicken stock
- 1 large onion
- 1-2 carrots
- 200 g (7 oz) leftover cooked ham, diced
- 150 g (5 oz) smoked pork belly or ham
- 1 tbsp dried marjoram
- Salt to taste
- Freshly ground black pepper to taste
- 1-2 tbsp Finnish mustard or mild Dijon, to taste
Instructions
Soak the peas
- Rinse the dried yellow peas thoroughly. Place them in a large bowl and cover with plenty of cold water. Soak overnight (8–12 hours).
Cook the peas
- Transfer the peas and the soaking water to a large pot. Bring to a gentle boil. Skim off any foam, then reduce the heat and simmer for 60–75 minutes, stirring occasionally, until the peas are very soft.
Prepare the vegetables and meat
- While the peas are cooking, finely dice the onion, cut the carrots into small cubes, and dice both the leftover ham and smoked ham into bite-sized pieces.
Add vegetables, meat, and stock
- Add the onion, carrots, diced ham, and smoked ham to the pot. Pour in the beef or chicken stock. Continue simmering for an additional 60 minutes, until the vegetables are tender and the soup has thickened.
Season the soup
- Stir in the marjoram and season with salt and freshly ground black pepper. Let the soup simmer gently for a few minutes so the flavors come together.
Finish with mustard
- Just before serving, stir in 1–2 tablespoons of mustard, tasting and adjusting as needed. The mustard adds a classic tang and rounds out the richness of the soup.
Notes
Serve hot with rye bread and extra mustard on the side, as is traditional in Finland.
