Total Time
13hrs
Prep 12 hrs
Cook 1 hr

A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat.

Ingredients Nutrition

Directions

  1. Soak the peas in 2 quarts of water overnight.
  2. Bring the peas to a boil in the water they soaked in.
  3. Add onion, meat and spices except mustard.
  4. Simmer until the meat is done and the peas have softened (about 1 hour).
  5. Take up the meat and cut into pieces.
  6. Put them back in the soup.
  7. Add more spices, if necessary.
  8. Serve hot with mustard.

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