Hernekeitto is a classic Finnish pea soup that’s been warming homes for centuries. Traditionally served on Thursdays, this hearty dish combines simple ingredients like dried peas, ham, and aromatic herbs to create a comforting meal that’s both nutritious and flavorful. It’s a staple in Finnish kitchens and a perfect example of how humble ingredients can come together to make something truly special.
We love how easy it is to prepare and how it fills the house with an inviting aroma. Whether you’re looking for a cozy lunch or a satisfying dinner, hernekeitto offers a taste of Finnish culture that’s both authentic and delicious. Let’s dive into this traditional recipe and bring a bit of Finland to our table.
Ingredients
To create an authentic Hernekeitto that bursts with traditional Finnish flavors, we carefully select each ingredient for its role in building the soup’s hearty and comforting character.
Main Ingredients
- Dried yellow peas – 500 grams (soaked overnight for tender texture)
- Smoked ham hock or bone-in ham – 300 grams
- Onion – 1 medium, finely chopped
- Water – 2 liters (for simmering the peas and ham until tender)
- Carrots – 2 small, peeled and diced (optional but adds subtle sweetness)
Optional Ingredients
- Potatoes – 2 medium, peeled and diced (for an extra filling soup)
- Fresh thyme – 1 teaspoon (enhances the herbal aroma)
- Bay leaves – 2 leaves (infuses subtle depth)
- Mustard – 1 tablespoon (for serving, traditional accompaniment)
Seasonings and Spices
| Seasoning | Quantity | Purpose |
|---|---|---|
| Salt | To taste | Balances and enhances overall soup flavor |
| Black pepper | ½ teaspoon | Adds mild heat and complexity |
| Marjoram | 1 teaspoon | Classic Finnish herb giving earthy undertones |
We recommend refining the seasonings gradually as the soup simmers to achieve the perfect harmony of flavor synonymous with Hernekeitto.
Equipment Needed
To prepare an authentic Hernekeitto that captures the rich flavor and tradition of Finnish pea soup, having the right equipment is essential. Here is a detailed list of tools to ensure our cooking process is smooth and efficient:
- Large Heavy-Bottomed Pot
Use a sturdy pot with a capacity of at least 4 quarts. This pot helps distribute heat evenly, preventing the peas from sticking or burning during the long simmer.
- Wooden Spoon or Silicone Spatula
A wooden spoon or silicone spatula is ideal for stirring. These utensils prevent scratching the pot and allow us to scrape the bottom gently to avoid burning while combining ingredients well.
- Measuring Cups and Spoons
Precise measurements ensure balanced flavors. Use standard measuring cups and spoons for ingredients such as dried peas, water, and seasonings.
- Colander or Fine Mesh Sieve
We rinse and drain the dried peas before cooking to remove any dust or impurities. A colander or fine mesh sieve works perfectly for this task.
- Knife and Cutting Board
A sharp knife and stable cutting board are necessary for chopping the onion, carrots (if using), and optional herbs like fresh thyme.
- Ladle
For serving, a ladle helps transfer the thick Hernekeitto into bowls neatly without spilling.
- Optional: Potato Peeler
If we decide to add potatoes to the soup, a peeler speeds up preparation.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Heavy-Bottomed Pot | Even heat distribution, simmering peas | Minimum 4-quart capacity |
| Wooden Spoon or Silicone Spatula | Gentle stirring, non-scratching | Preferred to metal spoons |
| Measuring Cups & Spoons | Accurate ingredient measurement | Essential for recipe precision |
| Colander or Fine Mesh Sieve | Rinsing and draining dried peas | Vital for cleaning peas |
| Knife and Cutting Board | Chopping vegetables and herbs | Use sharp knife for ease |
| Ladle | Serving soup | Helps portion thick soup safely |
| Potato Peeler (Optional) | Peeling potatoes if used | Speeds up prep |
Having these tools at hand simplifies the preparation of our traditional Hernekeitto and supports the long simmering process required to unlock the dish’s full flavor. Let’s gather them before starting the cooking journey.
Prep Work
Before we start cooking our Hernekeitto, proper preparation sets the foundation for a flavorful and smooth cooking process. Carefully completing each step ensures the best texture and taste for this traditional Finnish pea soup.
Soaking the Peas
Soaking the dried yellow peas is essential to soften them and reduce cooking time. Here is how we do it:
- Rinse 2 cups of dried yellow peas thoroughly under cold running water using a fine mesh sieve.
- Place the rinsed peas in a large bowl or pot.
- Cover them with at least 4 cups of cold water to allow for expansion.
- Soak the peas for 8 to 12 hours or overnight. This long soaking helps break down starches, making the peas tender and easier to digest.
- Drain and rinse the soaked peas before adding them to the soup.
| Soaking Step | Details |
|---|---|
| Pea Quantity | 2 cups dried yellow peas |
| Water Amount | At least 4 cups cold water |
| Soaking Time | 8 to 12 hours (overnight best) |
| Purpose | Softens peas, reduces cooking time |
Preparing the Ham or Pork
The quality and preparation of the smoked ham hock or pork are critical to achieving the signature smoky and savory depth of Hernekeitto.
- Select a smoked ham hock or pork piece weighing about 1 to 1.5 pounds. The smoky flavor is key to authentic taste.
- Rinse the ham under cold water to remove any surface residues.
- Check for excess fat and trim lightly if necessary, but leave some fat for richness.
- Optional: If you prefer, dice the ham into small chunks after cooking to mix into the soup or leave it whole for easier removal.
- Keep the ham ready to simmer alongside the peas to infuse the broth with its smoky aroma.
| Ham Preparation Step | Details |
|---|---|
| Meat Type | Smoked ham hock or pork |
| Weight Range | 1 to 1.5 pounds |
| Preparation Tips | Rinse, trim excess fat lightly |
| Cooking Method | Simmer whole with peas |
Completing these prep steps thoroughly ensures our Hernekeitto develops its classic hearty flavor and smooth texture from the very start.
Cooking Instructions
Follow these steps carefully to prepare an authentic Hernekeitto that is rich in flavor and tradition. Our detailed instructions ensure the perfect texture and aroma in every pot.
Cooking the Peas
- After soaking the dried yellow peas for 8 to 12 hours, drain and rinse them thoroughly with cold water.
- Place the peas in a large heavy-bottomed pot and add 6 cups (1.4 liters) of fresh water.
- Bring the water to a gentle boil over medium heat, then reduce the heat to low.
- Skim off any foam that forms on the surface to keep the broth clear and clean-tasting.
- Cover the pot with a lid slightly ajar and let the peas cook for about 45 minutes, stirring occasionally to prevent sticking.
| Step | Action | Time | Heat Level |
|---|---|---|---|
| Step 1 | Soak peas and rinse | 8 to 12 hours | N/A |
| Step 2 | Add peas and water in pot | Immediately | Medium |
| Step 3 | Bring to boil | 5-7 minutes | Medium |
| Step 4 | Skim foam | Continuous | Low |
| Step 5 | Simmer peas | ~45 minutes | Low |
Adding the Meat
- Rinse the smoked ham hock thoroughly to remove any excess salt and impurities.
- Trim any excessive fat from the ham hock but leave enough to add richness.
- Submerge the ham hock into the pot with the partially cooked peas.
- Add a whole peeled onion, a bay leaf, and a few sprigs of fresh thyme for aromatic depth.
- Increase heat slightly to bring the soup back to a gentle boil, then reduce to a simmer.
“The quality of the smoked ham hock is crucial as it infuses the soup with the signature smoky and savory flavors that define Hernekeitto.”
Simmering the Soup
- Allow the soup to simmer gently for 1 to 2 hours until the peas are completely soft and beginning to break down.
- Stir occasionally using a wooden spoon or silicone spatula to prevent peas from sticking to the bottom.
- Taste the soup periodically and season with salt, black pepper, and marjoram gradually to balance the flavors.
- If using optional carrots or potatoes, add them after the first hour of simmering so they cook through without disintegrating.
- Remove the ham hock, shred the meat, and return it to the pot. Discard bay leaf and thyme sprigs.
- Continue simmering for another 10 minutes to allow flavors to meld perfectly.
| Task | Ingredient(s) | Duration | Tips |
|---|---|---|---|
| Simmer soup | Peas, ham hock | 1-2 hours | Stir occasionally to avoid sticking |
| Add seasoning | Salt, pepper, marjoram | Throughout simmering | Season gradually for flavor balance |
| Add optional vegetables | Carrots, potatoes | After 1 hour | Prevent overcooking |
| Shred and return ham meat | Ham hock | Last 10 minutes | Remove bones and herbs beforehand |
With these steps, we unlock the velvety texture and deep savory aroma that makes Hernekeitto a beloved Finnish classic.
Serving Suggestions
We want to make sure our Hernekeitto experience is truly authentic and satisfying. The way we serve this hearty Finnish pea soup enhances its rich flavors and brings out the best from every bowl.
Traditional Accompaniments
To enjoy Hernekeitto as it has been savored in Finnish homes for generations, pairing it with classic sides is essential. These accompaniments add texture and balance to the sturdy, smoky soup:
- Finnish Mustard (Sinappi): A dollop stirred into the soup adds a subtle spicy tang.
- Rye Bread or Pulla: Dense rye bread complements the soup’s earthiness, while slightly sweet pulla (a Finnish cardamom bread) offers a delightful contrast.
- Pickled Cucumbers or Beets: Their crisp acidity cuts through the richness.
- Green Salad: A fresh simple salad with a light vinaigrette refreshes the palate.
- A Cold Beer or Traditional Finnish Sahti: Both drinks pair excellently to complete the authentic meal.
| Accompaniment | Purpose |
|---|---|
| Finnish Mustard | Adds tangy, mild spiciness |
| Rye Bread / Pulla | Balances richness, adds texture |
| Pickled Vegetables | Provides crisp acidity |
| Green Salad | Refreshes and lightens the meal |
| Beer / Sahti | Complements savory flavors |
Garnishing Ideas
We elevate the visual appeal and flavor profile of Hernekeitto with simple garnishes that highlight its rustic charm:
- Fresh Chopped Parsley or Dill: Adds vibrant color and a fresh herbal note.
- A Sprinkle of Marjoram: Enhances the traditional Finnish flavor.
- Cracked Black Pepper: Gives a subtle heat and textured finish.
- Small Cubes of Ham or Crispy Bacon Bits: Reinforce the smoky meatiness.
- A Spoonful of Finnish Mustard: Served on the side or swirled on top for a tangy kick.
Using fresh herbs and thoughtful garnishes not only beautifies the soup but also deepens the sensory experience, making every bite memorable.
Make-Ahead Tips
To ensure our Hernekeitto retains its rich flavor and comforting texture, here are essential make-ahead tips to streamline preparation and deepen taste:
- Soak the Peas in Advance
Always soak the dried yellow peas for 8 to 12 hours or overnight. This softens them and shortens cooking time, preventing any grainy texture in the final soup. Rinse thoroughly before cooking to remove any dust or impurities.
- Prepare the Broth Early
Simmer the smoked ham hock with onions, bay leaves, and herbs a day ahead. Strain and refrigerate the broth separately. This resting step enhances the smoky depth and allows fat to solidify on top for easy removal.
- Cook the Soup Partially
You can cook the peas and ham together until just tender, then cool and store in an airtight container in the refrigerator for up to 2 days. This way, the flavors have time to meld even more.
- Reheat Gently
When ready to serve, reheat the soup slowly over low heat. Avoid rapid boiling which can break down the peas too much and alter the texture.
- Add Fresh Garnishes Last
For optimal freshness, reserve mustard, fresh herbs, and any crispy toppings like bacon bits to add at serving time.
| Step | Timing | Storage Tips |
|---|---|---|
| Pea Soak | 8–12 hours before | Rinse before use; soak in cold water |
| Broth Simmer | 1 day ahead (optional) | Strain and refrigerate separately |
| Partial Soup Cook | Up to 2 days ahead | Cool quickly; store airtight |
| Reheating | Just before serving | Warm gently over low heat |
| Garnish Addition | At serving | Use fresh for best flavor and texture |
“A slow overnight soak and resting the broth overnight unlocks the true essence of authentic Hernekeitto.”
By following these make-ahead strategies, we save time and deepen the dish’s cozy, hearty flavors, making every spoonful of our Hernekeitto an unforgettable Finnish delight.
Storage Instructions
Proper storage of our Hernekeitto ensures its flavors remain rich and its texture stays perfect for future meals. Follow these steps to store the soup safely and maintain its authentic Finnish taste.
Cooling the Soup
- Allow the hernekeitto to cool at room temperature for no longer than 2 hours after cooking.
- Transfer the soup to a clean, airtight container as soon as it reaches a safe temperature.
- Avoid leaving the soup uncovered to prevent contamination and moisture loss.
Refrigeration
- Store the soup in an airtight container in the refrigerator.
- Consume within 3 to 4 days for optimal freshness and flavor.
- When reheating, warm gently over low heat, stirring occasionally to ensure even heating and to preserve the smooth texture.
| Storage Method | Container Type | Duration | Reheating Tips |
|---|---|---|---|
| Refrigeration | Airtight plastic or glass | 3 to 4 days | Warm slowly on stovetop, stir well |
| Freezing | Freezer-safe container or bag | Up to 3 months | Thaw overnight in fridge, reheat gently |
Freezing
- For longer storage, freeze the hernekeitto in freezer-safe containers or heavy-duty freezer bags.
- Leave about an inch of space at the top of the container for expansion.
- Label with the date for easy tracking.
- For best quality, consume frozen soup within 3 months.
- Thaw frozen soup overnight in the refrigerator before reheating gently on the stove.
Reheating Tips
- Reheat hernekeitto slowly over medium-low heat to avoid breaking down the peas or toughening the ham.
- Stir frequently to prevent sticking or scorching.
- Add a small splash of water or broth if the soup appears too thick after storage.
- Finish with fresh garnishes like Finnish mustard or freshly chopped herbs to revive flavors.
“Storing hernekeitto properly preserves the hearty, smoky flavors and velvety texture that make this Finnish classic so comforting and delicious.“
These Storage Instructions help us enjoy every spoonful of our hernekeitto just as much as the first serving.
Conclusion
Hernekeitto is more than just a soup—it’s a warm invitation to experience Finnish tradition and comfort. With simple ingredients and straightforward steps, we can create a dish that brings both nourishment and rich flavor to our table.
By embracing the soaking, simmering, and seasoning techniques, we unlock the full potential of this classic recipe. Whether served fresh or enjoyed as leftovers, hernekeitto offers a satisfying meal that connects us to a timeless culinary heritage.
Let’s savor every spoonful and share the joy of this hearty Finnish favorite with family and friends.
Frequently Asked Questions
What is hernekeitto?
Hernekeitto is a traditional Finnish pea soup made from dried yellow peas, smoked ham, and simple herbs. It is a hearty and flavorful dish traditionally served on Thursdays, enjoyed for its comforting and nutritious qualities.
What ingredients are needed to make traditional hernekeitto?
The main ingredients are dried yellow peas, smoked ham hock, onion, water, and seasonings like salt, black pepper, and marjoram. Optional additions include carrots, potatoes, thyme, and bay leaves.
How do I prepare the dried peas for hernekeitto?
Soak the dried yellow peas in cold water for 8 to 12 hours before cooking. Rinse them well to soften and reduce cooking time, ensuring a smooth texture in the soup.
What equipment do I need to cook hernekeitto?
You need a large heavy-bottomed pot, a wooden spoon or silicone spatula, measuring cups and spoons, a colander for rinsing peas, knife, cutting board, ladle for serving, and optionally a potato peeler.
How long should I cook hernekeitto?
Simmer the soup for 1 to 2 hours until the peas are soft. Periodically skim foam, taste, and adjust the seasoning for the best flavor.
Can I add vegetables other than peas to hernekeitto?
Yes. Carrots and potatoes are commonly added for extra sweetness and texture, though they are optional and depend on personal preference.
What are traditional ways to serve hernekeitto?
Hernekeitto is traditionally served with Finnish mustard, rye bread or pulla, pickled cucumbers or beets, and a fresh green salad. A cold beer or Finnish sahti complements the meal well.
How can I make hernekeitto ahead of time?
Soak peas overnight, prepare the broth a day in advance, and partially cook the soup. Reheat gently before serving and add fresh garnishes at the last moment for best flavor.
How should I store leftover hernekeitto?
Cool the soup at room temperature up to 2 hours, refrigerate in an airtight container for 3-4 days, or freeze for up to 3 months. Reheat slowly, adding some water or broth if needed.
What garnishes enhance hernekeitto?
Popular garnishes include chopped parsley or dill, marjoram, cracked black pepper, small ham cubes or crispy bacon bits, and a spoonful of Finnish mustard to boost flavor and appearance.