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Pea soup with meat broth in Finnish

Finnish-Style Pea Soup in Meat Broth

Your family will love it! Incredibly tasty, simple, and made with heart! Pea soup is a traditional dish in the Nordic countries, Finland included. It's usually made with smoked pork and dried peas. It's also often cooked for soldiers in the Finnish army. Give this wonderful dish a try yourself!

Vita

Recipe author

Composition / ingredients

Servings:

Water (2.5 for soaking)

4.5

Peas

250

Pork (and a few pork bones (with marrow))

350

Beef

250

Table salt

Onion

Potatoes

Carrot

Wheat flour (for the onion sauté, optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 20 % 2 g

Carbohydrates 50 % 5 g

44 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Let's gather the ingredients listed — that's a start! Next, I'll try to walk you through, step by step, how to make Finnish-style pea soup in meat broth so it turns out well for you.
Step 2:

Put the peas in a small pot or deep bowl and rinse them thoroughly through several changes of water until it runs clear. Then cover them with warm boiled water and leave them overnight.
Step 3:

In the morning, cook the smoked ribs and beef. Pour 2 liters of cold water into a pot (so you get a good broth) and add salt. Put the ribs in first, bring the broth to a boil, skim off the foam, and cook the ribs for 30 minutes. Then add the beef, bring it back to a boil, and skim off the foam so the broth stays clear. Cook the ribs and meat until done, about an hour.
Step 4:

Take the cooked ribs and meat out of the broth, let them cool, and finely chop the meat cut from the ribs along with the beef. Into the pot, in their place, add the rinsed peas you soaked overnight. Bring it all to a boil and cook for an hour to an hour and a half, stirring so the peas don't scorch.
Step 5:

Make an onion-and-carrot sauté. Peel and chop the onion; peel the carrot and grate it on the coarse holes of a grater. Heat vegetable oil in a skillet. Sauté the carrot first for 2 minutes, stirring, then add the onion and cook everything together over moderate heat for 5 minutes, remembering to stir. You can add a tablespoon of flour to the sauté.
Step 6:

Peel the potatoes, wash them, and cut them into medium-sized cubes.
Step 7:

Add the potatoes to the pot of peas, which will be soft by then. We salted the broth at the start to season the meat, so taste it and add more salt if needed. Add seasonings to taste, too. Let the soup come to a boil, then return the chopped meat to the pot, stir everything together, and cook the soup until the potatoes are done — about 10–15 minutes.
Step 8:

Fresh dill or parsley goes nicely with this dish — wash it and chop it finely. Turn off the finished soup and sprinkle it with the herbs.
Step 9:

Enjoy!

You can serve this soup with croutons, and if you like, feel free to add any spices you felt the dish was missing: mustard, black pepper, marjoram, and so on.