Finnish Pea Soup (Hernekeitto)
Finnish pea soup, hernekeitto, is a thick and comforting soup made from dried yellow peas, simmered slowly with onion, carrots, and smoky pork. Traditionally served with mustard and rye bread, this classic soup is deeply satisfying and full of familiar Nordic flavors.
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
Serve hot with rye bread and extra mustard on the side, as is traditional in Finland.
Serve hot with rye bread and extra mustard on the side, as is traditional in Finland.