Ärter Med Fläsk - Pea Soup With Pork

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

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.

Ingredients Nutrition

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


  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.


Most Helpful

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.

The_Swedish_Chef March 03, 2009

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