Hernekeitto Recipes

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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

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.).

ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA



Roasted Game Hens Stuffed Under the Skin with Herbed Ricotta image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 12

12 ounces (3/4 of a 15-ounce container) part-skim ricotta
1/3 cup freshly grated Parmesan cheese
1 egg yolk, lightly beaten
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 1/2 tablespoons grated lemon zest
2 small garlic cloves
Kosher salt and freshly ground pepper
6 Cornish game hens
1 1/2 small lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
1/2 cup dry white wine

Steps:

  • Preheat the oven to 350 degrees. Put the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs, and lemon zest. Put the garlic cloves through a garlic press and add to the mixture. Combine well, adding the salt and pepper to taste.
  • Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a lemon quarter and an onion quarter in each cavity.
  • Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird). Truss the birds.
  • Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven, tent loosely with aluminum foil, and let rest 10 minutes. Discard the trussing string and serve with the pan juices spooned over the hens.

HERNEKEITTO



Hernekeitto image

Make and share this Hernekeitto recipe from Food.com.

Provided by rangapeach

Categories     Pork

Time 8h

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb hull-less split green peas, for better flavour and consistency
2 quarts water, cold
1 lb pork leg
1 teaspoon dried marjoram
1 pinch dry mustard
1 dash salt
1 dash pepper, Ground
1/4 teaspoon allspice

Steps:

  • This Finnish pea soup can be made well in advance.
  • You can double or triple the recipe and freeze it in useful quantities.
  • Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it.
  • Rinse peas and soak in cold water in large port for 8 hours or overnight.
  • Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften.
  • Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked.
  • When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup.
  • You may need to add more water to pot for desired consistency.
  • Season with marjoram, mustard, salt and pepper.
  • Heat to blend flavors and serve hot.

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