Ärtsoppa (Yellow Split Pea Soup with Pork)

Method

1. 1

   Drain the soaked peas and rinse well.

2. 2

   Combine peas, pork, onion, carrot, thyme, marjoram and bay leaf in a large pot; cover with 2 liters water and bring to a boil, skimming off the foam that rises.

3. 3

   Lower to a bare simmer, partially cover, and cook until the peas have collapsed into the broth and the pork is fork-tender, about 75 minutes.

   💡 Keep skimming for the first 20 minutes — a clean broth is what separates good ärtsoppa from murky.

4. 4

   Lift out the pork, dice it, and discard the bay leaves and onion.

5. 5

   Return the diced pork to the pot, season with salt and pepper, and thin with water if the soup is thicker than a hearty stew.

6. 6

   Ladle into bowls with mustard alongside for stirring in at the table.