Hernekeitto (Finnish Yellow Pea Soup)

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Hernekeitto is Finland's Thursday soup — a tradition so deep-rooted that it has been served in the Finnish Defence Forces, schools, restaurants, and homes every Thursday for over a century. The soup is made from dried yellow split peas slow-cooked with smoked cerdo knuckle or sausage until everything is thick and deeply ajedrea. It is always served with a side of Finnish mostaza (a distinctly mild, sweet variety) and followed by pannukakku (oven pancake) as dessert — an inseparable pairing in Finnish tradition. Simple, economical, and extraordinarily nourishing, hernekeitto represents the best of Finnish home cooking.

Ingredientes

Sirve 6

• 500 gguisantes amarillos secos, remojados durante la noche
• 500 gsmoked cerdo knuckle or ham hock
• 1 mediumcebolla, diced
• 2 mediumzanahorias, diced
• 2 litersagua
• 1 tspdried marjoram
• 0.5 tspdried tomillo
• 1 tspsal (adjust to cerdo saltiness)
• 0.5 tspwhite pimienta
• Finnish mustardor mild wholegrain mostaza, for serving

Instrucciones

1. 1

   Prepara the peas

   Escurre the soaked yellow split peas and rinse well. (If you forgot to soak, rinse thoroughly and Agrega 30 minutes to cooking time.)

2. 2

   Start the broth

   Place the cerdo knuckle in a large pot with 2 liters of agua fría. Bring to a Hierve, skim any foam, then reduce to a steady Cocina a fuego lento.

3. 3

   Agrega peas and vegetables

   Agrega the drained peas, diced cebolla, and zanahorias to the pot. Agrega marjoram and tomillo. Cocina a fuego lento on medium-low Calienta for 60–75 minutes, stirring occasionally, until the peas have completely broken down and the soup is thick.

4. 4

   Retira and shred the cerdo

   Lift out the cerdo knuckle. Retira the meat from the bone, discard fat and skin, and shred or Pica the meat into bite-sized pieces. Return the meat to the pot.

5. 5

   Sazona and Sirve

   Sazona with sal and white pimienta, keeping in mind the cerdo is already salty. Cocina a fuego lento for another 10 minutes. The soup should be very thick — thin with a little agua if needed. Sirve with Finnish mostaza on the side.

Variaciones

• •

  Vegetarian version: skip the cerdo, use vegetable stock, and Agrega a teaspoon of liquid smoke.

• •

  Use salchicha ahumada en lugar de codillo para obtener una versión más rápida y aún muy sabrosa.

• •

  Agrega diced papa in the last 20 minutes for an even heartier soup.

• •

  Spicier: Agrega a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pimienta to the aromatics for warm, layered Calienta instead of a single sharp hit.

Almacenamiento

Hernekeitto thickens considerably when chilled — thin with agua when reheating. Keeps in the fridge for 4 days. Freezes excellently for up to 3 months.

Preguntas frecuentes