Finnish Dried Pea Soup (Hernekeitto – Finland)

The scent of pea soup always takes me back to my exchange student days in Helsinki. It was a Thursday tradition, permeating the air of the university cafeteria and cozying up the long, dark Nordic winter. The savory aroma, the comforting warmth, and the communal atmosphere made even the dreariest day feel a little brighter. I remember thinking, “This is what hygge must taste like.”

Recipe Overview

• Prep Time: 12 hours (includes overnight soaking)
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 6-8
• Yield: About 8 cups
• Dietary Type: Varies (can be gluten-free, dairy-free; may not be vegetarian depending on ham)

Ingredients

• 8 cups water
• 1 lb dried whole green peas
• 1 lb smoked ham (one large piece with bone)
• 1 teaspoon dried marjoram
• 1 onion
• 2 cloves
• 1-2 teaspoons salt (adjust to taste)

Equipment Needed

• Large pot or Dutch oven
• Knife
• Cutting board
• Ladle

Instructions

1. Rinse the dried green peas thoroughly. Remove any unwanted pieces or debris.
2. Place the peas in a large bowl or pot and cover them completely with cold water. Let them soak overnight (approximately 12 hours). This step is crucial for softening the peas and reducing cooking time.
3. The next day, drain the soaked peas and rinse them well under cold water.
4. Peel the onion. Carefully stud it with the cloves. This will infuse the soup with a subtle, aromatic flavor.
5. Place the drained peas, clove-studded onion, and the large piece of smoked ham into the large pot or Dutch oven.
6. Add 8 cups of fresh water (do not reuse the soaking water) to the pot.
7. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for approximately 2 hours, stirring occasionally to prevent sticking. The peas should become very soft and almost mushy.
8. After the 2-hour simmering period, remove the smoked ham from the soup. Place it on a cutting board.
9. Let the ham cool slightly before handling. Once cool enough to touch, trim the meat from the bone and discard the bone and any excess fat or skin.
10. Cut the ham into small, bite-sized pieces.
11. Return the diced ham to the soup.
12. Stir in the dried marjoram.
13. Salt to taste. Start with 1 teaspoon of salt and add more as needed, keeping in mind that the smoked ham is already salty. Finnish food is traditionally quite salty, but adjust to your preference.
14. Simmer for another 15 minutes to allow the flavors to meld.
15. Remove the onion before serving.

Expert Tips & Tricks

• Soaking the peas is essential. Don’t skip this step! It significantly reduces cooking time and ensures a smoother soup. If you’re short on time, you can try a quick-soak method: boil the peas in water for 2 minutes, then let them sit for an hour before draining and rinsing. However, the overnight soak yields the best results.
• Don’t be afraid to adjust the amount of water. If the soup becomes too thick during cooking, add more water to reach your desired consistency.
• For a smoother texture, you can use an immersion blender to partially blend the soup. However, traditional Hernekeitto is typically quite chunky, so only blend a portion of it.
• If you can’t find smoked ham with a bone, you can use smoked ham hocks or diced smoked ham. The bone adds extra flavor, but it’s not essential.
• Add a dollop of mustard to each serving for an authentic Finnish experience. Strong, spicy mustard is the traditional accompaniment.

Serving & Storage Suggestions

Hernekeitto is best served hot, straight from the pot. Ladle it into bowls and garnish with a dollop of strong mustard. Some people also enjoy a side of dark rye bread with butter.

Leftover Hernekeitto can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, simply warm it in a pot over medium heat, stirring occasionally. You may need to add a little water if the soup has thickened during storage.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	60mg	20%
Sodium	1200mg	50%
Total Carbohydrate	30g	10%
Dietary Fiber	10g	40%
Sugars	5g	–
Protein	25g	50%

Variations & Substitutions

• Vegetarian/Vegan: Substitute the smoked ham with smoked tofu or tempeh for a vegetarian or vegan version. You can also add smoked paprika to enhance the smoky flavor. Use vegetable broth instead of water for a richer taste.
• Spicier: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicier kick.
• Different Herbs: While marjoram is traditional, you can experiment with other herbs like thyme or rosemary for a different flavor profile.
• Faster Cooking: While the traditional method is best for flavor, you can use a pressure cooker to significantly reduce cooking time. Follow your pressure cooker’s instructions for cooking dried peas.

FAQs (Frequently Asked Questions)

Q: Can I use yellow split peas instead of green peas?
A: While green peas are traditional, you can use yellow split peas, but the flavor and texture will be slightly different. Yellow split peas tend to cook faster and have a milder flavor.

Q: Do I have to use smoked ham? Can I use regular ham?
A: Smoked ham is crucial for the authentic flavor of Hernekeitto. Regular ham will not provide the same depth of smoky flavor. If you can’t find smoked ham, consider using smoked sausage or bacon instead.

Q: How do I prevent the peas from sticking to the bottom of the pot?
A: Stir the soup frequently, especially during the first hour of cooking. Using a heavy-bottomed pot or Dutch oven can also help prevent sticking.

Q: Can I make this soup in a slow cooker?
A: Yes, you can make Hernekeitto in a slow cooker. Soak the peas overnight as directed, then combine all the ingredients in the slow cooker. Cook on low for 6-8 hours, or until the peas are very soft.

Q: How do I know when the soup is done?
A: The soup is done when the peas are very soft and almost mushy, and the ham is tender. The soup should have a thick, slightly creamy consistency.

Final Thoughts

I hope this recipe transports you, as it does me, to a cozy Finnish kitchen on a cold winter’s day. Don’t be intimidated by the soaking time; the hands-on preparation is minimal, and the reward is a hearty, flavorful soup that’s both satisfying and deeply comforting. Give Hernekeitto a try, and feel free to adjust the salt and seasonings to your liking. And if you’re feeling adventurous, pair it with a shot of Koskenkorva Viina (Finnish vodka) for a truly authentic experience! Hyvää ruokahalua! (Bon appétit!)