📝 About This Recipe
Step into a centuries-old Swedish tradition with this hearty yellow pea soup, a dish famously served every Thursday across Sweden. Slow-simmered to creamy perfection with salted pork and aromatic herbs, it offers a comforting balance of savory depth and a subtle hint of spicy ginger. It is a rustic masterpiece that transforms humble pantry staples into a soul-warming feast, traditionally finished with a dollop of sharp mustard.
🥗 Ingredients
The Pulse
- 500 grams Dried whole yellow peas (rinsed and picked over for stones)
- 2 liters Water (for soaking, plus more for cooking)
The Aromatics & Meat
- 500 grams Salted pork brisket or pork shoulder (in one whole piece)
- 2 medium Yellow onion (peeled; one left whole, one finely diced)
- 1 large Carrot (peeled and finely diced)
- 3-4 pieces Whole cloves (studded into the whole onion)
Seasoning & Herbs
- 1 teaspoon Dried marjoram (essential for authentic flavor)
- 1 teaspoon Dried thyme
- 1/2 teaspoon Ground ginger (adds a subtle warmth)
- to taste Salt (be cautious as the pork is salty)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2-3 tablespoons Swedish mustard (or spicy brown mustard, for serving)
👨🍳 Instructions
-
1
Begin the day before by placing the dried yellow peas in a large bowl. Cover them with 2 liters of water and let them soak for at least 12 hours or overnight.
-
2
Drain the soaking water from the peas and rinse them thoroughly under cold running water.
-
3
Transfer the peas to a large heavy-bottomed pot or Dutch oven. Add 2 liters of fresh water and bring to a boil over high heat.
-
4
As the peas boil, a white foam will rise to the surface. Use a slotted spoon to skim this foam off and discard it; this ensures a cleaner flavor and clearer broth.
-
5
Prepare your whole onion by studding it with the cloves. Add the whole onion, the diced onion, and the diced carrot to the pot.
-
6
Add the whole piece of salted pork to the pot. If the water doesn't fully cover the meat, add a little more.
-
7
Stir in the marjoram, thyme, ginger, and black pepper. Reduce the heat to low, cover the pot with a lid, and let it simmer gently.
-
8
Allow the soup to simmer for about 75 to 90 minutes. Stir occasionally to prevent the peas from sticking to the bottom of the pot.
-
9
Check the pork for tenderness. Once it is fork-tender, remove the pork and the clove-studded onion from the pot.
-
10
Discard the onion. Cut the pork into bite-sized cubes, removing any excess gristle or bone, and set aside.
-
11
Continue simmering the peas for another 15-20 minutes. Use a whisk to vigorously stir the soup; this will break up some of the softened peas and create a thick, creamy consistency.
-
12
Return the cubed pork to the pot. Taste the soup—the salt from the pork may be enough, but add more salt if necessary.
-
13
If the soup is too thick, add a splash of boiling water to reach your desired consistency. It should be thick and hearty, but still pourable.
-
14
Ladle the hot soup into deep bowls. Top each serving with a generous teaspoon of Swedish mustard, which is meant to be stirred in by the diner.
💡 Chef's Tips
Use whole yellow peas rather than split peas for the most authentic texture; they hold their shape better while providing creaminess. Don't skip the skimming process in step 4, as this removes the impurities that can make the soup bitter. If you can't find Swedish salted pork, a high-quality unsmoked slab bacon or a salted ham hock works as an excellent substitute. This soup tastes even better the next day, so consider making a double batch for leftovers. For an extra smooth texture, you can use a potato masher to lightly crush some of the peas directly in the pot.
🍽️ Serving Suggestions
Serve with thick slices of dark rye bread or 'knäckebröd' (Swedish crispbread) topped with aged cheddar cheese. To follow true Swedish tradition, serve this soup with thin Swedish pancakes (pannkakor) with jam and whipped cream for dessert. Pair with a cold glass of Swedish lager or a small glass of warm Punsch (a spicy Swedish liqueur). A side of pickled beets provides a bright, acidic contrast to the rich and savory soup.