Ingredients
- 500g yellow split peas (dried) - 15 kr (ICA Basic)
- 300g smoked pork shoulder or ham - 28 kr (Coop)
- 1 large onion - 4 kr (Lidl)
- 2 carrots - 3 kr (Lidl)
- 1 leek (optional) - 8 kr (ICA)
- 2 bay leaves - 2 kr
- 1 tsp dried thyme - 2 kr
- 1.5 liters water - 0 kr
- 1 tsp salt - 0.5 kr
- 1/2 tsp white pepper - 1 kr
To serve:
- 6 slices dark rye bread - 8 kr (Polarbröd)
- 2 tbsp Swedish mustard - 3 kr (Slotts)
Instructions
- Rinse the yellow split peas in cold water until water runs clear.
- Place peas and smoked pork in a large pot with 1.5 liters of water.
- Bring to a boil, then reduce heat and simmer covered for 1 hour, stirring occasionally.
- Remove any foam that forms on the surface during cooking.
- Dice onion and carrots. Clean and slice leek if using.
- Add vegetables, bay leaves, and thyme to the pot.
- Continue simmering for another 45-60 minutes until peas break down and soup thickens.
- Remove the pork, let cool slightly, then dice into bite-sized pieces.
- Remove bay leaves and return diced pork to soup.
- Season with salt and white pepper to taste.
- If soup is too thick, add hot water. If too thin, simmer uncovered to reduce.
- Serve hot with dark rye bread and Swedish mustard on the side.
About This Swedish Delicacy
Ärtsoppa is one of Sweden's most beloved traditional dishes, historically eaten on Thursdays followed by pannkakor (Swedish pancakes) for dessert. This tradition dates back to pre-Reformation times when Thursday was a fasting day before Friday.
The soup is hearty, nutritious, and incredibly economical - perfect for Sweden's harsh winters. Swedish families often make large batches because it tastes even better the next day, and it freezes beautifully for up to 3 months.
Swedish tradition: In the Swedish military, ärtsoppa has been served every Thursday since the 1800s, a tradition that continues today. Many Swedish restaurants still serve it as "torsdagssoppa" (Thursday soup).
Pro tip: The key to great ärtsoppa is slow cooking and patience. Don't rush it - let the peas break down naturally to create that characteristic thick, creamy texture.
Money-saving tip: Buy dried peas in bulk - they keep for years and are one of the cheapest protein sources available. Use leftover ham bones for even more flavor!
Where to Buy (Best Prices)
- Dried peas: ICA Basic or Coop in 1kg bags for best value
- Smoked pork: Look for sales at Hemköp or ICA, freeze extras
- Vegetables: Lidl consistently has the cheapest root vegetables
- Bread: Polarbröd or Korvbröd dark rye, often on sale
- Mustard: Slotts or Kelda brands at any Swedish store