Ärter Med Fläsk - Pea Soup With Pork

READY IN: 3hrs 15mins
Recipe by mollypaul

A hearty and comforting soup from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.

Top Review by The_Swedish_Chef

I remember, vividly, eating gallons and gallons of this soup as a child growing up on the prairies of Minnesota. But, nothing was written down in those farm kitchens so I lost the original recipe. Thanks to Molly, I found her's posted on a forum and prayed it was the same: it is! Absolutely simple and budget conscious, it still delivers a whollup of a taste! I only used 2 quarts of water (we like it thick) and used marjoram instead of ginger (as grandma would have). Let it cook 2 hours, blended it, and then threw in smoked ham and let it simmer another hour. This soup with a spoon of yogurt on top and crusty rye rolls is perfect for any cold, brisk Winter day.

Ingredients Nutrition

  • 2 cups dried yellow peas
  • 3 quarts water
  • 2 teaspoons salt (to taste)
  • 1 lb pork, cubed
  • 14 teaspoon ginger

Directions

  1. Soak peas overnight, drain and add 3 quarts water.
  2. Bring to a boil and cook rapidly; skim off any skins.
  3. After cooking for an hour, add pork and simmer and simmer for 2 hours or until pork is tender.
  4. Add seasonings.

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