Pea Soup

1. 1Built on dried yellow peas (not green peas) simmered until soft and partly broken down
2. 2Smoked or salted pork — typically a ham hock or pork shoulder — gives the defining smoky depth
3. 3Thick, rustic, and hearty rather than a clear broth
4. 4Seasoned simply, often with marjoram, onion, and mustard served alongside
5. 5A traditional everyday and institutional/military meal in the Nordic-Baltic region

Long simmering of soaked peas

Breaks the peas down into a thick, creamy body

Cooking with smoked pork

Infuses the soup with smoky savour and renders fat for richness

Served

In a bowl, often with mustard stirred in to taste

Temperature

Hot

Portion

A hearty bowl as a main

Pairs with

mustard · rye bread · pancakes (in Sweden/Finland on Thursdays) · punsch

• Yellow split peas → Green peasinadmissible

  Changes the colour, flavour, and tradition of the dish

• Smoked pork → Unsmoked meat or vegetarianinadmissible

  Smoke is the defining note; a plain version is a different soup

• Ham hock → Smoked pork shoulder or sausageadmissible

  Acceptable smoked-pork alternatives

• Using green peas instead of dried yellow peas
• Omitting smoked pork so the soup lacks its defining smoky depth
• Not soaking/simmering long enough so peas stay firm
• Over-pureeing into a smooth soup rather than the rustic part-broken texture

A staple across the Nordic and Baltic region with deep roots; Sweden, Finland, and Estonia each claim a strong tradition, with Finland and Sweden sharing the Thursday-pea-soup custom.

Shared by: Finland, Sweden, Estonia

1. 1.Nordic and Baltic culinary tradition

Confidence: high