Hernekeitto (Finnish Pea Soup)

  • Prep (Soaking) - 10 hours (overnight)
  • Cooking - 2 hours
  • Servings: 6
  • Country: Finland
A thick, deep green pea soup with chunks of meat, served in a bowl.

The key to authentic Hernekeitto is using dried green peas (not frozen) and cooking them for a long time until they almost break down and the soup thickens. Smoked pork gives the soup its characteristic salty and deep flavor.

When serving, the soup is often sprinkled with marjoram and served with mustard and rye bread Ruisleipä.

Ingredients

I. For the Soup

  • 500 g Dried Green Peas (split or whole)
  • 300 g Smoked Pork (ham or bacon with bone)
  • 2.5 l Water
  • 1 pc Onion, whole
  • 2 pcs Bay Leaf
  • 1 tsp Marjoram, dried
  • 1 to taste Salt, Black Pepper

II. For Serving

  • 1 to taste Mustard (e.g., Dijon or Finnish style)
  • 1 slice per person Rye Bread (Ruisleipä)

Instructions

Step 1: Soaking the Peas

Rinse the peas and soak them in a generous amount of cold water. Let them soak for 10-12 hours (preferably overnight).

Step 2: Cooking the Soup Base

Drain and rinse the soaked peas. Place them in a large pot and cover with 2.5 liters of fresh water.

Add the whole pork meat (if it's ham with the bone, it adds flavor), a peeled whole onion, and bay leaf. Bring to a boil and skim off any foam that forms on the surface.

Step 3: Simmering

Reduce the heat to low, cover, and simmer for about 1.5 hours. The peas should begin to break down. Add more water if necessary, but the soup should be thick.

Step 4: Finishing the Soup

Remove the bay leaf and the whole pork meat. Dice the meat into small cubes and return it to the soup. The onion can be discarded.

Season the soup with salt (be cautious, the meat is salty), pepper, and marjoram. If you prefer a smoother soup, you can mash some of the peas with a potato masher, or simply continue simmering until the peas dissolve naturally.

Let the soup simmer for another 15 minutes for the flavors to fully combine.

Step 5: Serving

Serve hot. It is traditionally served with mustard, which each person adds to taste, and a slice of rye bread Ruisleipä.