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My Finnish pea soup Hernekeitto tops my Thursday favorites. The velvety mix of split peas, garden veggies and zesty mustard crowned with sweet caramelized pearl onions brings total comfort to your bowl. It's a dish that blends old customs with amazing taste.
Thursdays call for Hernekeitto
I love keeping Finnish traditions alive in my kitchen. Paired with a slice of dark rye bread and a dollop of spicy mustard, this soup brings Nordic vibes straight to your table. The basic ingredients create flavors that wow me every single time.
Grab these items for your soup
- Green split peas: 250 g dry, they're the star here
- Onion: 1 large, diced small for the foundation
- Carrots: 2 pieces, cut into tiny cubes for sweetness
- Celery: 1 stalk, thinly sliced for complexity
- Mushrooms: 50 g dried and chopped, my secret weapon
- Vegetable broth: 1.5 liters, homemade tastes best
- Mustard: 1 tbsp for that Nordic touch
- Olive oil: 2 tbsp for sautéing
- Liquid Smoke: a few drops for that smoky touch
- Salt: to taste for seasoning
For those sweet caramelized pearl onions
- Pearl onions: 200 g, freshly peeled
- Olive oil: 1 tbsp top quality
How to cook your soup
- Prep your veggies
- Cut all vegetables into even chunks. Finely chop those dried mushrooms, they'll pack a flavor punch.
- Sauté everything
- Gently cook veggies and mushrooms in olive oil until your kitchen smells amazing.
- Let it bubble
- Add split peas, broth and mustard. Simmer on medium heat for 45-55 minutes until peas turn soft.
- Final touches
- Finish with a little Liquid Smoke and salt to taste.
Getting perfect pearl onions
- Get those onions ready
- Carefully peel each pearl onion while keeping them whole. It takes some patience but it's worth it.
- Brown them up
- In my cast iron pan, I cook these gems over medium heat until they're caramelized all around. The smell is absolutely heavenly.
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Why split peas win me over
Split peas are my go-to for this soup. They cook faster than whole ones and don't need soaking first. Their gentle nutty flavor makes the soup extra creamy and flavorful.
Mustard makes magic happen
A spoonful of mustard isn't optional in my Hernekeitto. It brings a tangy kick that really lifts the pea flavor. This tiny addition makes the soup truly authentic.
My sweet caramelized pearl onions
Those pearl onions are my favorite topping ever. As they slowly caramelize, they develop this wonderful sweetness that matches the savory soup perfectly. They turn every serving into something special.
A dish for the whole family
Everyone seems to like this soup. It fills you up, packs nutrients, and can be seasoned just how you like it. It's true comfort food that brings everyone to the table.
Local and earth-friendly
I try to use ingredients from nearby farms. Peas, carrots and celery aren't just good for the planet – they taste way better too. That's what makes mindful cooking so rewarding.
Great for meal prep
My Nordic pea soup actually tastes better the next day. It stays good in the fridge for three days without problems. That means easy, stress-free meals during busy weeks.
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A treat for every sense
When the smooth soup meets crispy onions and hearty rye bread, your taste buds will throw a party. The bright colors and mouthwatering smell will leave you wanting seconds right away.
Perfect when friends come over
With its rustic charm, this soup always wows my guests. It looks fantastic and tastes even better. It's a dish that never fails to impress.
Quick and tasty
Don't worry about the ingredient list looking long. The cooking part's really easy. A few simple steps and you'll have a delicious soup that tastes like you spent hours in the kitchen.
Comfort on cold days
When the weather turns chilly, this soup becomes my soul food. It warms you from inside, gives you energy, and brings a bit of Nordic coziness right into your kitchen.
My own twists
I like to play around sometimes. Maybe add extra Liquid Smoke for deeper flavor or swap in roasted shallots instead of pearl onions. Each version has its own special charm.
Nutritious and filling
This soup isn't just yummy – it's packed with goodness too. Fiber, protein and vitamins make it a complete meal that keeps hunger away for hours.
A taste of Finland
Each spoonful brings a little Finland into my home. It captures the simplicity and warmth of Nordic cooking with flavors you won't forget.
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My final thoughts
My Hernekeitto goes beyond being just soup. It's a piece of Nordic tradition that warms both heart and belly. It's a dish I love cooking again and again that never loses its special touch.
Frequently Asked Questions
- → Wie lange kann ich die Suppe aufbewahren?
- Im Kühlschrank bleibt sie etwa 3 bis 4 Tage frisch. Du kannst sie auch einfrieren. Sie zieht ein wenig an, einfach beim Erwärmen einen Schluck Wasser hinzufügen.
- → Was ist Liquid Smoke und brauche ich das wirklich?
- Liquid Smoke ist ein einfaches Raucharoma. Kannst du weglassen, schmeckt dann halt weniger rauchig.
- → Welche Pilze machen sich am besten?
- Steinpilze, Pfifferlinge und Shiitake zusammen ergeben den leckersten Geschmack. Andere getrocknete Pilze passen auch.
- → Klappt das Gericht auch mit normalen Zwiebeln statt Perlzwiebeln?
- Kein Problem, kleine Schalotten oder geviertelte normale Zwiebeln gehen genauso gut. Die Bratzeit einfach anpassen.
- → Muss ich die Spalterbsen wirklich nicht einweichen?
- Stimmt, grüne Spalterbsen kannst du direkt in die Brühe geben. Sie werden beim Kochen richtig weich und machen die Suppe schön cremig.