Ärtsoppa och Pannkakor (Pea Soup and Pancakes)

  • Soaking peas - 10 – 12 hours
  • Soup preparation - 15 minutes
  • Soup cooking - 60 – 90 minutes
  • Pancake preparation - 60 minutes (including resting)
  • Servings: 6
  • Country: Sweden
A served combination of thick yellow pea soup Ärtsoppa with bread and thin Pannkakor pancakes.

This combination is deeply rooted in Swedish tradition. Ärtsoppa is hearty and savoury, historically linked to the Friday fast. The sweet Pannkakor serve to balance the flavour and provide a sweet finish.

The soup requires the peas to be soaked overnight. The pancakes are always served warm and fresh, immediately after the soup.

Ingredients

I. For Ärtsoppa (Pea Soup)

  • 500 g Yellow split peas, dried, peeled
  • 1.5 l Water (for cooking)
  • 300 g Smoked pork ham or belly (whole piece)
  • 1 pc (medium) Onion, yellow
  • 1 tsp Marjoram, dried
  • 1 to taste Salt and black pepper

II. For Pannkakor (Pancakes)

  • 2.5 dcl Plain flour
  • 6 dcl Milk (3.5%)
  • 3 pcs Eggs
  • 0.5 tsp Salt
  • 2 Tbsp Butter, melted (for the batter)

III. Serving and Accompaniments

  • 1 as needed Butter/Oil (for frying pancakes)
  • 1 bowl Whipped cream, fresh
  • 1 bowl Jam (strawberry or lingonberry)
  • 1 accompaniment Mustard and bread (for the soup)

Instructions

Step 1: Preparation and Cooking Ärtsoppa (Soup)

Rinse the yellow peas thoroughly and soak them in cold water for 10 to 12 hours (overnight). Drain the water and rinse the peas before cooking.

Place the peas, the whole piece of pork, and the whole, peeled onion into a large pot with 1.5 litres of fresh water.

Bring to a boil and simmer slowly for 60 – 90 minutes, until the peas are completely soft and start to break down. Skim off any foam.

Remove the meat and onion. Dice the meat into small cubes and return it to the soup. Discard the onion.

Stir the marjoram into the soup. Season with salt and pepper to taste.

Step 2: Preparing the Pannkakor Batter (Pancakes)

In a bowl, mix the flour and salt. Gradually add the milk while whisking to prevent lumps.

Whisk in the eggs and melted butter.

Cover the batter and let it rest at room temperature or in the refrigerator for at least 30 minutes (while the soup is cooking).

Step 3: Frying Pannkakor

Heat a little butter/oil in a medium frying pan (20-22 cm).

Ladle a small amount of batter (approx. 1/2 dcl) onto the pan. Quickly tilt the pan so the batter spreads into a thin layer.

Fry for about 1-2 minutes on each side until golden brown. Repeat until all batter is used.

Step 4: Serving

First, serve the hot Ärtsoppa with bread and mustard.

Immediately after the soup, serve the freshly fried Pannkakor, folded into quarters, with a spoonful of jam and fresh whipped cream.