We absolutely adore Hernekeitto, Finland’s hearty pea soup that’s a comforting staple in Nordic kitchens. Originating from traditional Finnish cuisine it’s often enjoyed on Thursdays and packs a simple yet satisfying punch with split peas and savory flavors.
In our experience this dish brings warmth to chilly days and offers an easy way to explore authentic tastes from across the Atlantic.
Ingredients
To craft our hearty Hernekeitto—a traditional Finnish pea soup that warms the soul with its creamy texture and savory depth—we gather these key ingredients in the order they are used. Each one contributes to the soup’s comforting flavors, from the earthy split peas to the aromatic herbs.
Main Components
- 500g dried green split peas: These form the base of our soup; rinse them thoroughly under cold water to remove any debris before soaking.
- 1 ham hock or 200g diced ham: Added next for a rich, smoky essence; if using a hock, it infuses the broth with tender meat and deep flavors.
- 1 large onion, finely chopped: Sautéed early to build a sweet, caramelized foundation that enhances the soup’s overall aroma.
- 2 medium carrots, diced: Incorporated for a subtle sweetness and vibrant color; peel and chop them into even pieces for uniform cooking.
- 1 leek, sliced: Used to add a mild, onion-like depth; clean it well and slice only the white and light green parts.
- 2 liters vegetable or ham stock: Poured in to create a flavorful liquid base; opt for low-sodium if adjusting salt levels later.
- 1 teaspoon dried marjoram: Sprinkled in for an herby, slightly floral note that complements the peas’ earthiness.
- Salt and black pepper to taste: Season at the end to balance flavors, ensuring the soup’s natural tastes shine through.
- Prepared mustard: Served alongside for a tangy contrast that elevates each spoonful with a zesty kick.
Instructions
We walk you through crafting our authentic Hernekeitto, transforming simple ingredients like dried green split peas and ham hock into a creamy, savory Finnish soup that warms the soul on chilly days.
Prep
Before cooking, we prepare our ingredients to ensure even cooking and maximum flavor infusion. Follow these steps:
- Rinse the peas: Place 500 grams of dried green split peas in a large bowl and cover with cold water. Soak them for at least 8 hours or overnight to soften their texture, allowing them to absorb flavors more readily and reduce cooking time.
- Chop the vegetables: Dice 1 large onion, 2 carrots, and 1 leek into small, uniform pieces—about 1 cm each—for even distribution in the soup. This step releases their aromatic essence, filling the kitchen with a fresh, earthy scent.
- Prepare the ham: If using a ham hock, rinse it under cold water to remove any excess salt. If opting for diced ham, measure out 200 grams and set aside. These additions provide a smoky depth that balances the peas’ natural sweetness.
Cook
We simmer the ingredients together to develop a rich, hearty broth with layers of flavor. Use a large pot for this process to allow even heat distribution.
- Build the base: In a large pot over medium heat, add 2 tablespoons of oil and sauté the chopped onion, carrots, and leek for 5 minutes until they soften and release a fragrant, golden aroma that hints at the soup’s savory profile.
- Add peas and liquids: Drain the soaked peas and add them to the pot along with the ham hock or diced ham. Pour in 1.5 liters of ham or vegetable stock, stirring to combine. Bring the mixture to a boil, then reduce to a low simmer for 1-1.5 hours, or until the peas break down into a thick, creamy consistency that coats the spoon.
- Season and enhance: Stir in 1 teaspoon of dried marjoram and season with salt and pepper to taste. Continue simmering for another 15-20 minutes, allowing the flavors to meld into a comforting, earthy blend where the smokiness of the ham contrasts with the herbs’ subtle warmth.
Serve
Once cooked, we present Hernekeitto in a way that highlights its rustic charm and tangy contrasts for an elevated meal.
- Portion and garnish: Ladle the hot soup into bowls, ensuring each serving includes tender chunks of ham and vegetables. Top with a dollop of prepared mustard—about 1 teaspoon per bowl—for a sharp, tangy kick that cuts through the soup’s richness and awakens the palate.
- Pair for enjoyment: Serve immediately with crusty bread on the side to soak up the creamy broth, letting the soup’s hearty warmth and flavorful depth shine as a true taste of Finnish tradition.
Tools and Equipment
To bring our Hernekeitto recipe to life with ease and precision, we rely on a few essential tools that ensure efficient preparation and cooking. Below, we outline the key items you’ll need, organized by category for clarity.
Essential Kitchen Tools
We recommend gathering these core tools to handle soaking, chopping, and simmering tasks effectively:
- Large stockpot (at least 4-6 quarts): This is our go-to for simmering the soup to develop its rich, creamy texture and savory flavors. Choose one with a heavy bottom for even heat distribution.
- Chef’s knife: Ideal for precisely chopping vegetables like onions, carrots, and leeks into uniform pieces, which promotes even cooking and enhances the soup’s hearty consistency.
- Cutting board: A sturdy, non-slip surface—such as a wooden or plastic one—helps us safely prepare ingredients without mess, ensuring everything is ready for sautéing.
Measuring and Mixing Tools
Accurate measurements are crucial for balancing the soup’s flavors, so we use these reliable items:
- Measuring cups and spoons: These allow us to measure dried green split peas, seasonings like dried marjoram, and liquids such as stock with precision, guaranteeing the authentic taste of Finnish Hernekeitto.
- Wooden spoon: Perfect for stirring the mixture during sautéing and simmering, as it won’t scratch the pot and helps us monitor the soup’s development without altering its texture.
Optional but Helpful Tools
For added convenience, especially if you’re new to soup-making, consider these:
- Colander or fine-mesh sieve: We find this useful for draining soaked peas or straining any impurities, resulting in a smoother, more polished final dish.
- Immersion blender (if desired): Though Hernekeitto is traditionally chunky, this tool lets us partially blend the soup for a creamier consistency while preserving its rustic charm.
By using these tools, we ensure our Hernekeitto preparation is straightforward and yields a comforting, authentic result every time. Always opt for high-quality items to maintain safety and efficiency in the kitchen.
Make-Ahead Instructions
One of the joys of preparing Hernekeitto, our favorite Finnish pea soup, is its flexibility for busy schedules. We often make components or the entire soup in advance to preserve its hearty flavors and creamy texture, ensuring a quick, comforting meal anytime.
Preparing Ingredients Ahead
To streamline your cooking process, we suggest prepping key elements of Hernekeitto up to 24 hours in advance. This allows the flavors to meld while saving time on the day you serve it:
- Soak the peas: Place 2 cups of dried green split peas in a large bowl, cover with water (at least 2 inches above the peas), and let them soak overnight in the refrigerator. This step ensures the peas cook evenly and achieve that signature creamy consistency.
- Chop the vegetables: Dice 1 large onion, 2 carrots, and 1 leek into uniform ½-inch pieces. Store them in an airtight container in the fridge to maintain their freshness and crunch, which adds vibrant contrast to the soup’s savory depth.
- Prepare the ham: If using a ham hock, dice any additional ham into 1-inch cubes. Wrap it tightly and refrigerate to keep its smoky essence intact for when you add it to the pot.
Cooking the Soup in Advance
For full make-ahead convenience, we recommend cooking the entire batch of Hernekeitto ahead and storing it for later. Follow these steps to ensure optimal results:
- Complete the recipe up to the point of serving, as outlined in our step-by-step instructions. Simmer the soup until the peas are tender and the broth is rich and flavorful.
- Allow the soup to cool completely at room temperature for about 30 minutes.
- Transfer the cooled soup to airtight containers, leaving 1 inch of headspace to account for expansion. Refrigerate for up to 3 days or freeze for up to 3 months—freezing helps lock in the soup’s warming, earthy notes for a taste of authentic Finnish comfort even weeks later.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 3 days | Stir before reheating to redistribute flavors and prevent separation. |
| Freezing | Up to 3 months | Use freezer-safe containers to avoid freezer burn and maintain the soup’s hearty texture. |
Reheating and Serving Tips
- From the fridge: Pour the soup into a stockpot and heat over medium-low heat, stirring occasionally with a wooden spoon until it reaches a simmer (about 10-15 minutes). Add a splash of stock or water if needed to adjust consistency.
- From the freezer: Thaw overnight in the refrigerator, then reheat as above. For a quicker option, use the defrost setting on your microwave, but stir frequently to ensure even heating.
- Final touches: Once heated, taste and adjust seasoning with salt, pepper, and a pinch of dried marjoram. Serve hot in bowls, garnished with a dollop of prepared mustard for that tangy contrast, and pair with crusty bread to enhance the rustic, satisfying experience.
Conclusion
We’ve loved sharing how Hernekeitto brings a touch of Finnish tradition into our kitchens with its hearty warmth and simple charm. It’s more than a meal—it’s a way to connect with Nordic roots through everyday ingredients.
As we wrap up, let’s encourage you to experiment and make this soup your own staple. You’ll find it’s perfect for cozy gatherings or quick weeknights, leaving us all eager for more authentic flavors.
Frequently Asked Questions
What is Hernekeitto?
Hernekeitto is a traditional Finnish pea soup, cherished as a comforting staple in Nordic cuisine. It’s typically enjoyed on Thursdays and features simple, hearty ingredients like split peas and ham for a warm, flavorful meal that evokes authentic Finnish culture.
What are the key ingredients for Hernekeitto?
The main ingredients include dried green split peas, ham hock or diced ham for smokiness, and vegetables like onions, carrots, and leeks. You’ll also need vegetable or ham stock, dried marjoram, and seasonings. These combine to create a creamy, savory soup with depth of flavor.
How do you make Hernekeitto?
Start by soaking dried peas overnight, then chop vegetables uniformly. Sauté the veggies, add peas, ham, and stock, then simmer until creamy. Season with marjoram, salt, and pepper. Serve hot with mustard and crusty bread. The process takes about 1-2 hours and yields a rustic, authentic dish.
What tools and equipment are needed for Hernekeitto?
You’ll need a large stockpot for simmering, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, and a wooden spoon for stirring. Optional tools include a colander for draining peas and an immersion blender for a smoother texture, ensuring easy preparation.
Can I make Hernekeitto ahead of time?
Yes, prepare ingredients like soaking peas and chopping veggies up to 24 hours in advance. Cook the full soup ahead, cool it, and store in airtight containers. It keeps in the fridge for 3-4 days or freezes for up to 3 months, making it ideal for busy schedules.
How should I store and reheat Hernekeitto?
Store cooled soup in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm on the stove over low heat, stirring occasionally, and add a little water if needed to maintain texture. Avoid boiling to preserve flavors.
What are some serving suggestions for Hernekeitto?
Serve Hernekeitto hot in bowls, garnished with a dollop of prepared mustard for a tangy contrast. Pair it with crusty bread for a complete meal. This simple combination highlights its rustic charm and provides a true taste of Finnish tradition.