Swedish
Ärtsoppa
A traditional Swedish yellow pea soup cooked slowly with salted pork, onion, thyme and marjoram. Serve it hot with a spoonful of sharp Swedish mustard stirred in at the table.
Watch it madeFood Network · 3:27
Ingredients
- Dried yellow peas200g
- Cold water, for soakingas needed
- Water, for cooking900ml
- Rimmat sidfläsk or lightly salted pork belly150g
- Yellow onion, peeled1 small
- Dried thyme1/2 tsp
- Dried marjoram1/2 tsp
- Saltto taste
- White pepperto taste
- Swedish mustard, for serving2 tsp
Method
- Rinse the yellow peas, cover them generously with cold water, and soak overnight.
- Drain and rinse the soaked peas, then place them in a pot with 900ml fresh water.
- Add the salted pork belly in one piece and the peeled onion, then bring to a gentle boil.
- Skim off any foam from the surface, reduce the heat, and simmer uncovered for about 1 hour.
- Stir in the thyme and marjoram, then continue simmering for 30 to 45 minutes until the peas are soft and the soup is thick.
- Lift out the pork and onion; discard the onion, dice or slice the pork, and return it to the soup.
- Season carefully with salt and white pepper, adding a little hot water if the soup is thicker than you like.
- Serve hot in bowls with Swedish mustard on the side to stir in to taste.
Common questions
Can I substitute the rimmat sidfläsk or salted pork belly in ärtsoppa?
Yes. Smoked ham hock, bacon, or a lightly salted pork shoulder work well, though the flavor changes. If using bacon, reduce added salt and expect a smokier, less traditional soup.
How long does ärtsoppa take from start to finish?
Plan ahead: soak the peas overnight, then simmer the soup about 1 hour before adding herbs, plus another 30 to 45 minutes. Total active cooking is modest, but the long simmer is essential.
What are the most common mistakes when making yellow pea soup?
The biggest mistakes are under-soaking the peas, boiling too hard, and over-salting early. A hard boil can break the peas unevenly and toughen the meat; season near the end after the soup has thickened.
How should I store and reheat leftover ärtsoppa?
Cool it quickly, refrigerate in a sealed container for up to 4 days, or freeze for about 3 months. It thickens as it sits, so reheat gently with a splash of water until loosened.
What should I serve with ärtsoppa besides mustard?
Traditional sides are simple: crisp bread, rye bread, or a hot pancake dessert afterward in Sweden. Serve the mustard on the side so each person can stir in as much as they like.