Hernekeitto Finnish Split Pea Soup Recipes

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FINNISH DRIED PEA SOUP (HERNEKEITTO - FINLAND)



Finnish Dried Pea Soup (Hernekeitto - Finland) image

From the "Best of Finnish Cooking". The author put together her recipes so that her sons would always have the Finnish recipes/dishes at hand. I haven't made it yet. I like the short list of ingredients. Time does not include the overnight soaking.

Provided by Debbie R.

Categories     Finnish

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 cups water
1 lb dried whole green peas
1 lb smoked ham (one large piece with bone)
1 teaspoon dried marjoram
1 onion
2 cloves
1 -2 teaspoon salt

Steps:

  • Rinse and remove unwanted pieces from the peas. Cover with cold water and let soak overnight.
  • Afterwards, drain and rinse the peas. Peel the onion and stud it with the cloves. Put everything into the pot with the peas. (Use fresh water for the 8 cups, not the soaking water.).
  • Bring to a boil; cover, lower heat, and let simmer until they are very soft, about 2 hours, stirring often.
  • Remove meat from soup. Trim it from the bones, cutting into small pieces. Return it to the soup.
  • Salt to taste and serve. (I must add, however, that the listed amount of salt could be too much for some people, let alone adding more at this point. However, I've included the amounts listed by the author because she says that Finnish food is very salty. Use your own judgement.).

HERNEKEITTO (FINNISH SPLIT-PEA SOUP)



Hernekeitto (Finnish Split-Pea Soup) image

A hearty soup from Anne Kangas of Minnesota, where there are many Americans of Finnish heritage. This is from Midwest Living's "All-Time Best Recipes" and is submitted for ZWT3.

Provided by Acerast

Categories     Beans

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

5 whole allspice
6 cups water
2 cups dried split yellow peas or 2 cups dried split green peas
2 cups cooked ham, cubed or 1 1/2 smoked pork hocks
2 cups potatoes, cubed
1 cup carrot, chopped
1 cup onion, chopped
1/4 teaspoon salt
1 dash pepper

Steps:

  • Form a spice bag by wrapping allspice in cheesecloth and tying with a string, or placing allspice in a stainless steal tea ball.
  • In a soup kettle saucepan, combine water, peas, ham or pork hocks and allspice; bring to a boil, cover and simmer 1 hour.
  • Add potatoes, carrots, onion, salt and pepper, return to boiling.
  • Reduce heat, cover and simmer 30 minutes.
  • Remove spice bag.
  • If using pork hocks, remove and cool slightly.
  • When cool enough to handle, remove meat from bones and coarsely chop.
  • Return meat to soup, discard bones.

Nutrition Facts : Calories 303.6, Fat 6.6, SaturatedFat 2.3, Cholesterol 31.7, Sodium 119.7, Carbohydrate 39.7, Fiber 14.2, Sugar 5.8, Protein 22.3

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