🇸🇪 Sweden recipe
Ärtsoppa
Every Thursday across Sweden, from military mess halls to Michelin restaurants, the nation sits down to a steaming bowl of ärtsoppa — thick yellow pea soup. This centuries-old tradition dates back to Catholic fasting rules before Friday, and Swedes have kept the habit even after the Reformation. The soup is hearty, deeply savory from smoked ham hock, and perfumed with marjoram and mustard. Pancakes with jam traditionally follow for dessert.
Prep15 mins + overnight soak
Cook1 hr 30 mins
Serves6
Difficultyeasy
Ingredients
- 500g dried whole yellow peas, rinsed
- 1 smoked ham hock (about 800g) or 300g smoked pork belly
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 liters water
- 1 teaspoon dried marjoram
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 tablespoon Swedish mustard or Dijon mustard
- Salt and freshly ground black pepper
- Fresh marjoram, for garnish
- Swedish mustard, for serving
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 390
- Protein
- 28 g
- Carbs
- 48 g
- Fat
- 8 g
