Swedish yellow pea soup, or ärtsoppa, is a hearty soup of dried yellow peas, pork, onion and herbs, commonly served with mustard. Its ingredients are simple, but a slow simmer gives the peas time to soften and thicken the broth; family and regional versions vary in their choice of pork and seasonings.
Ingredients
- 1 lb (454 g) dried whole yellow peas
- 8 cups (1.9 L) cold water, for soaking
- 8 cups (1.9 L) water, for cooking, plus up to 2 cups (475 ml) hot water as needed
- 12 oz (340 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 medium yellow onion (about 150 g), peeled and halved
- 1 teaspoon (1 g) dried thyme
- 1 teaspoon (1 g) dried marjoram
- 1 bay leaf
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- 1 tablespoon (15 ml) mild or Dijon mustard per serving, for serving
Instructions
- Soak the peas. Sort through the dried peas and discard any stones or damaged peas. Rinse them under cool water, put them in a large bowl, and cover with 8 cups (1.9 L) cold water. Leave them to soak for 8 hours. Drain and rinse well before cooking. If soaking overnight, use the same method and drain them when you are ready to start.
- Start the soup. Put the drained peas in a large, heavy pot with the cooking water, pork, onion halves, thyme, marjoram and bay leaf. Bring the pot to a boil over medium-high heat, skimming off any foam that gathers on top. Reduce the heat so the soup maintains a gentle simmer, then partially cover the pot.
- Simmer until tender. Cook for about 1 hour 45 minutes to 2 hours, stirring every 20 to 30 minutes so peas do not catch on the bottom. Keep the simmer gentle rather than letting the soup boil hard. If the liquid drops below the peas before they are soft, add hot water ½ cup (120 ml) at a time. The peas should be very tender and beginning to break apart, and the pork should be easy to pierce with a fork.
- Check and pull the pork. Check the thickest piece of pork with a food thermometer. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest. Remove the pork to a plate, let it rest for 3 minutes, then shred or cut it into bite-size pieces and return it to the pot. Discard the onion halves and bay leaf.
- Season and serve. Stir the soup, mashing a few peas against the side of the pot if you prefer a thicker texture. Add the salt and pepper, taste, and adjust the seasoning; pork can vary in saltiness, so add extra salt gradually. Ladle into warm bowls and serve with mustard on the side.
Tips
- Check the peas before you cook. Older dried peas can take longer to soften, even after soaking. If they are still firm when the pork is tender, lift the pork out and keep simmering the peas, adding hot water as needed. Return the pork once the peas are ready.
- Keep the heat low. A rolling boil can make the bottom of this thickening soup scorch before the peas are tender. Stir across the bottom of the pot, especially during the last 30 minutes, and reduce the heat if you see vigorous bubbling.
- Adjust salt at the end. Fresh pork shoulder gives you more control than traditionally salted pork, but the soup still concentrates as it cooks. If you use salted pork instead, rinse it first and wait until the end to decide how much additional salt the broth needs.
- Use the right peas. Whole dried yellow peas are traditional and hold their shape longer than split peas. Split yellow peas can work if that is what you have, but they usually cook faster and make the soup thicker and less textured, so begin checking them earlier.
Serving Suggestions
Put a small bowl of mustard on the table so everyone can stir in as much as they like. Mild Swedish-style mustard is a familiar accompaniment; Dijon or a smooth brown mustard is a practical substitute, with Dijon bringing a sharper flavor. Rye bread or crispbread makes a good partner for the thick soup, and a simple green salad or sliced cucumber adds a fresh contrast.
For a traditional-feeling Swedish meal, serve the soup as the first course and follow it with thin pancakes, jam and whipped cream. That pairing is associated with Thursday meals in Sweden, though customs differ and there is no need to make the pancakes for the soup to work as a filling lunch or supper. If serving the soup as the main course, offer extra bread and mustard rather than diluting it to make more portions.
Variations
Many versions use salted pork, often a piece of cured pork belly or shoulder, instead of fresh pork. It gives the broth a deeper, saltier flavor; soak it briefly in cold water first if it tastes very salty, and season the finished soup cautiously. A smoked ham hock is another option and brings a noticeable smoky note. Simmer it with the peas until tender, then remove the meat from the bone and return it to the pot.
For a meat-free pot, leave out the pork and cook the peas in water or mild vegetable stock with the onion and herbs. Add a tablespoon of neutral oil or butter for a rounder broth, and taste carefully for salt because you will no longer have the pork seasoning the soup. You can also add a peeled, diced carrot for gentle sweetness, though it is not essential to the basic version.
Herb choices vary. Thyme and marjoram are a classic combination, but use only one if that is what is available; marjoram has a soft, sweet aroma, while thyme tastes more pronounced. If dried marjoram is difficult to find, substitute an equal amount of dried oregano for a stronger, less delicate herbal flavor. Add a little extra mustard at the table rather than stirring a large amount into the pot, so diners can choose their own balance.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. It thickens as it sits because the peas continue to absorb liquid, so store it as it is rather than adding water unless you already know you prefer a thinner soup.
For longer storage, freeze cooled soup in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion, and thaw it in the refrigerator overnight when possible. Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring often and adding water a few tablespoons at a time if it is too thick. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the soup to a steady simmer. Avoid repeatedly cooling and reheating the same pot.
Frequently Asked Questions
Do I have to soak dried yellow peas?
Soaking for 8 hours helps the peas cook more evenly and makes the cooking time more predictable. If you forget, rinse them and simmer until tender, allowing extra time and checking the liquid regularly; the exact time depends on the age and type of peas. Do not use the soaking water in this recipe.
Can I make Swedish pea soup with split peas?
Yes. Split yellow peas soften more quickly and tend to break down into a smoother, thicker soup than whole peas. Start checking after about 45 minutes of simmering, keep stirring near the end, and add hot water if the texture becomes too dense before the pork is ready.
Why is my pea soup still thin?
The peas may need more time, or they may be an older batch that takes longer to soften. Continue simmering gently with the lid partly off, stirring frequently. Once the peas are tender, mash some against the side of the pot and simmer for a few more minutes; the soup will also thicken as it cools.
Can I cook this soup ahead?
Yes. The flavor holds well overnight, and the texture becomes thicker as it chills. Refrigerate it within 2 hours, then reheat the amount you need to 165°F (74°C). Stir in a little water during reheating if it has become too thick to ladle comfortably.
What mustard should I serve with ärtsoppa?
Choose a smooth mustard and serve it separately so each person can adjust the amount. Mild Swedish mustard is a good match if available; Dijon is an easy alternative with more tang. Whole-grain mustard also works, although its seeds create a different texture.
Can I make the soup without pork?
Yes. Omit the pork and use water or vegetable stock, then taste for salt and add a little oil or butter if you want a fuller broth. The result will not have the savory pork flavor of the traditional style, but the peas, onion, herbs and mustard still make a satisfying soup.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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