Hernekeitto

Hernekeitto is Finland’s beloved pea soup, and every Thursday across the country, families sit down to a bowl of it. Dried whole peas get soaked overnight, then simmered for hours with a pork leg until both the peas and meat are falling-apart tender. The peas break down into a thick, velvety base while the pork lends rich, meaty depth to every spoonful.

Marjoram and a pinch of dry mustard are the traditional seasonings. They’re simple but exactly right for this soup. The mustard adds a barely-there sharpness that keeps the thick pea base from tasting flat.

This recipe scales and freezes beautifully. Double or triple it and stash portions in the freezer for easy weeknight meals.

Kitchen Tips

• Soak the peas for a full 8 hours or overnight. Under-soaked peas take much longer to cook and may never fully soften.
• Keep the heat at a gentle simmer, not a rolling boil. Boiling makes the peas foam and can toughen the pork.
• When the pork is tender, pull it out, discard the skin and bone, cube the meat, and stir it back in. This gives you clean, bite-sized pieces in every bowl.
• Add water as needed during the long simmer. The peas absorb a lot and the soup thickens considerably as it cooks.

Variations

• Use smoked ham hock instead of pork leg for a smokier, deeper flavor.
• Serve with a dollop of strong mustard on top and dark rye bread on the side, the traditional Finnish way.
• Use a pressure cooker to cut the simmering time down to about 45 minutes.