JASMA

Comfort in a bowl, with a passport stamp to Sweden. ÄrtsoppaSwedish yellow pea soupis the kind of humble, rib-sticking classic that turns a handful of pantry staples into the coziest Thursday you’ve ever slurped. Yes, Thursday: in Sweden, pea soup has been a Thursday tradition since the Middle Ages, typically followed by delicate pancakes for dessert. We’ll honor the ritual (and the pancakes), walk through a foolproof recipe, share chef-level tips on cooking dried peas, and show you how to serve Ärtsoppa the Scandinavian waywith a swipe of grainy mustard and, if you’re feeling fancy, a spoon of lingonberries.

What Is Ärtsoppa?

Ärtsoppa is a thick, savory soup built from dried yellow split peas, aromatic onion and herbs, and a smoky, salty nudge from ham hock or salt pork. The peas simmer into a velvety texture that’s more stew than broth, and the seasoning leans simple and classic: bay leaf, thyme, marjoram, and white pepper are common. In Sweden, it’s traditionally served on Thursdays alongside pancakes (pannkakor); at the table, many swirl in coarse mustard for zing.

Why You’ll Love This Soup

• Budget-friendly: Dried peas are inexpensive but big on nutritionprotein, fiber, and minerals.
• Hands-off comfort: Once the pot is simmering, you mostly let time do the work.
• Meal-prep gold: The flavor deepens overnight; it freezes beautifully.
• Tradition with flourish: Serve with pancakes and mustard for the full Swedish experience.

Ingredients (Serves 6)

• 1 pound (about 2 1/4 cups) dried yellow split peas, picked over and rinsed
• 1 smoked ham hock (about 1 to 1 1/2 lb) or 8 oz salt pork/bacon
• 1 large yellow onion, chopped
• 2 carrots, diced (optional but lovely)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon marjoram (or sub oregano)
• 1/2 teaspoon ground white pepper (black pepper works)
• 8 cups water or unsalted chicken stock (start with water; stock adds richness)
• Kosher salt, to taste
• To serve: coarse/grainy mustard, thin Swedish-style pancakes or crusty bread; optional lingonberry spoonful

These ingredients reflect common, reliable versions in U.S. test kitchens and Scandinavian-focused cooks, including The Spruce Eats, Honest-Food, and True North Kitchen.

Do You Have to Soak the Peas?

Short answer: you can, but you don’t have to. Split peas cook faster than whole dried beans and often don’t require soaking; unsoaked split peas typically soften in 60–90 minutes, while soaked peas can be ready in ~40 minutes. If you do soak, go 8–24 hours in cool water, or quick-soak by boiling 3 minutes then resting 1 hour.

Modern bean guidance from Serious Eats, Epicurious, Allrecipes, and Food & Wine agrees: soaking is optional and mostly about speeding up cook time or ensuring even cooking. For very old peas, soaking may help; for fresher peas, you can skip it.

Step-by-Step: Classic Stovetop Ärtsoppa

1. Prep the peas. Rinse well. If soaking, drain before cooking. (See notes above.)
2. Build the base. In a large Dutch oven, add peas, ham hock, onion, carrots, bay leaves, thyme, marjoram, white pepper, and 8 cups water. Bring to a boil over medium-high heat.
3. Gentle simmer. Reduce to a steady, gentle simmer, partially covered. Skim foam during the first 10 minutes.
4. Cook until creamy. Simmer 60–90 minutes (unsoaked) or 40–60 minutes (soaked), stirring occasionally to prevent sticking. The peas should mostly break down into a thick, creamy soup; add hot water if too thick.
5. Season and shred. Remove ham hock; pull the meat from the bone, dice, and stir it back in. Taste and add salt as needed.
6. Serve. Ladle into warm bowls and swirl in a teaspoon of grainy mustard. Pancakes or hearty bread on the side.

Instant Pot & Slow Cooker Variations

Instant Pot

Add all ingredients to the pot (use 7 cups water). Pressure cook on High for 15–18 minutes (soaked) or 25–30 minutes (unsoaked), natural release 15 minutes. Open, shred ham, and season. The pressure cooker accelerates softening, especially for older peas. (General timing aligned with split pea pressure-cooking norms.)

Slow Cooker

Combine ingredients (8 cups water) and cook on Low 7–8 hours or High 4–5 hours, until peas are mostly dissolved. If using a lean ham hock, consider adding 1–2 tablespoons butter at the end for body. (Slow-cooker pea-soup lore commonly suggests optional soaking; see tradition notes.)

Make It Vegetarian (Still Very Swedish)

Skip the ham hock and use vegetable stock. For smoky depth, add 1 teaspoon smoked paprika and a splash of soy sauce or a strip of kombu while simmering; remove kombu before serving. The pea-and-mustard combo sings even without pork. (U.S. cooking authorities note split pea soup is customizable and delicious either way.)

Texture, Seasoning & Finish

• Thickness: Ärtsoppa should be hearty; if it clings to your spoon, you’re doing it right. Thin with hot water or stock if needed.
• Mustard swirl: A teaspoon of grainy brown mustard is a traditional flourish that brightens the bowl.
• Lingonberries (optional): A tiny spoon of lingonberry sauce offers sweet-tart contrasta Scandinavian pantry staple.
• Herbs: Thyme and marjoram are classic; some cooks add a pinch of allspice.
• Salt last: Ham hock and salt pork vary; season at the end to avoid oversalting.

How to Serve Ärtsoppa (Yes, with Pancakes)

For the full Thursday ritual, ladle soup into wide bowls, add mustard, and follow it with thin Swedish pancakes (pannkakor) topped with preserves and whipped cream. Some households pour a small glass of punsch, a sweet arrack liqueur traditionally paired with the meal.

Nutrition Snapshot & Smart Swaps

Yellow split peas are naturally rich in plant protein and dietary fiber, supporting satiety and steady energy. For a lighter bowl, trim excess fat from pork or use lean diced ham and skim visible fat from the surface. For gluten-free needs, the soup is naturally gluten-free; just pair with GF sides instead of pancakes.

Storage, Freezing & Reheating

• Fridge: 4–5 days in a covered container; the soup thickensloosen with water when reheating.
• Freezer: Up to 3 months; thaw overnight, reheat gently, add water as needed.
• Batching tip: Double the recipe and freeze in quart containers for grab-and-heat Thursdays.

FAQs

Yellow vs. green split peaswhat’s the difference?

Flavor-wise, they’re very similar; yellow peas are slightly milder and are traditional for Ärtsoppa. In cooking, think of them as interchangeable in texture and timing.

My peas won’t soften. What now?

Age is the usual culprit; older peas can be stubborn. Keep a gentle simmer, add more time, and consider a pressure cooker next round. Acidic ingredients (like vinegar or tomatoes) can also slow softeningsave them for the end. (General dried-bean best practices apply.)

Can I make it ahead for a dinner party?

YesÄrtsoppa improves by day two. Reheat gently with a splash of water and set out a trio of toppings: mustard, chopped dill, and lingonberries.

Printable Recipe Card

Conclusion

With simple ingredients, a patient simmer, and a swirl of mustard, Ärtsoppa transforms into midweek magic. Keep it classic with ham hock, or go vegetarian and let the peas shineeither way, you’re making a bowl that has warmed Swedish Thursdays for centuries and will happily warm your kitchen, too.

sapo: This in-depth guide to Swedish Yellow Pea SoupÄrtsoppawalks you through the traditions, ingredients, and techniques behind Sweden’s beloved Thursday ritual. Learn when to soak (and when to skip it), how to build deep flavor with a simple ham hock and herbs, and the classic way to serve it: with a swirl of grainy mustard and thin pancakes for dessert. Stovetop, Instant Pot, and vegetarian options included.

500-Word Experience: Cooking Ärtsoppa Like a Swede (or at Least Trying)

The first time I made Ärtsoppa, I underestimated just how thick this soup wants to be. Somewhere around the 45-minute mark, the peas started dissolving, and the spoon began to stand at attention like a flagpole. This is not a bug; it’s a feature. If you grew up on brothy chicken noodle, the texture is a pleasant surprisecreamy without cream, full-bodied without butter. Stirring an occasional figure-eight keeps the bottom from sticking and gives you a front-row seat to the transformation from pebble-like peas to a golden, velvety pool.

I’ve tried it both wayssoaked and unsoakedand found that the real swing factor is age. A fresh bag of peas (check the turnover at your market) softens obligingly whether or not you soak, while the mystery bag that’s been lurking in your pantry since the last snowstorm benefits from an overnight bath. Either way, I’ve learned to be generous with time. There’s a sweet spot when the peas have surrendered their shape but the soup still has personality; push past that, and you get something like purée. It’s not badbut I like a few soft nubs of peas as a reminder of where we started.

As for the ham hock, treat it like a flavor infuser and a dinner bonus. I simmer it whole so the collagen, smoke, and salt migrate into the pot, then I fish it out and dice the meat. You’ll get a lot of compliments for this move, as if you pulled off a stockroom magic trick. On lean days, I’ve swapped in diced smoked turkey or skipped the meat entirely, leaning on smoked paprika and a splash of soy sauce for umami. Ärtsoppa is stubbornly forgiving; it doesn’t punish improvisers.

Mustard is non-negotiable in my house. A teaspoon of coarse brown mustard swirled into a hot bowl wakes up all the mellow notes, like turning up the treble. On extra-cozy nights, I’ll bring lingonberry jam to the table for the same reasonpops of sweet-tart brightness. And while crusty bread is the practical choice, I get why Swedes vote pancakes. There’s something delightfully mischievous about ending a soup supper with dessert: a thin, lacy pancake, a blob of preserves, a cloud of whipped cream. It turns dinner into an occasion.

The best part is reheating. Day two Ärtsoppa is even better: the flavors have settled into themselves, and the texture loosens right back up with a half cup of water. I’ve pressed quarts on friends with the promise that all it needs is heat and mustard. More than a recipe, Ärtsoppa is a rhythmrinse, simmer, swirl, pancakethat sneaks into your week and makes Thursday feel like a miniature holiday. Once you’ve ladled out a few bowls, you’ll start to understand why this simple soup has stayed in steady rotation for centuries. It’s tradition you can tasteand repeat gladly.