Contents
A hearty and traditional Finnish split pea soup made with green peas, smoky ham, and onion. This classic Hernekeitto is simple, comforting, and perfect for cozy Thursdays—especially when served with mustard and rye bread!
Equipment
- Large bowl (for soaking peas)
- Stock pot or large soup pot
- Measuring cup
- Knife & cutting board
- Ladle
Ingredients
- 2 cups green split peas, rinsed and soaked (overnight or at least 7 hours)
- 2 pounds smoked ham or ham bone (leftover ham works great)
- 1 large yellow onion, diced
- 7 cups water or broth (chicken or vegetable)
- Salt, to taste
- White or black pepper, to taste
- 2 carrots, peeled and diced (Optional)
- 1 parsnip, diced (Optional)
- 1 bay leaf or a few sprigs of thyme (Optional)
Instructions
- Soak split peas in plenty of water overnight or for at least 7 hours.
- Drain and add peas to a large soup pot with 6–7 cups of water or broth.
- Add the diced onion, ham, and season lightly with salt and pepper.
- Bring to a boil. Skim any foam that rises to the top.
- Reduce to a simmer and cook uncovered for 75–90 minutes, until peas are soft and creamy.
- If using a small ham shank, remove once cooked and cover with foil. Return to soup later or serve on the side.
- Chop or shred cooked ham and stir back into soup.
- Adjust seasoning to taste. Serve hot with mustard and crusty rye bread.
Notes
Split pea soup might not win any childhood popularity contests—but as many adults discover, it’s pure comfort in a bowl. This classic Hernekeitto, or Finnish Split Pea Soup, is a simple, hearty dish traditionally served on Thursdays in Finland. With just a few humble ingredients—green split peas, smoky ham, and onions—it transforms into a rich, soul-warming meal. 🥣A Second Look at a Nordic Classic
For many Scandinavian-American kids, split pea soup wasn't exactly a dinner highlight growing up. But just as parents often promised, the taste for it tends to develop with age. And once rediscovered, it's easy to see why this dish has remained a staple across Nordic households for generations. Even today, Finnish families often serve this soup on Thursdays, paired with mustard and rye bread, followed by a dessert of thin pancakes (lettu or pannukakku). It's a tradition rooted in pre-Reformation fasting practices, when a hearty Thursday meal helped carry one through Friday’s lighter fare.Why You’ll Love This Finnish Split Pea Soup 💚
- Simple, wholesome ingredients
- Perfect use for leftover ham or a ham bone
- Naturally gluten-free
- Budget-friendly and satisfying
- Freezer-friendly for make-ahead meals
🛠 Tools & Equipment You'll Need
- Large bowl (for soaking peas)
- Heavy-bottomed stock pot or soup pot
- Liquid measuring cup
- Sharp knife & cutting board
- Ladle for serving
🥕 Ingredients
Here’s what you’ll need for this authentic Finnish split pea soup:- 2 cups green split peas, rinsed and soaked
- 1–2 pounds smoked ham (or ham bone, or leftover holiday ham)
- 1 large yellow onion, diced
- 6–7 cups water or broth (chicken or vegetable broth both work)
- Salt and white or black pepper, to taste
💡 Optional add-ins for a Nordic twist:
- A bay leaf or sprig of thyme
- 1–2 diced carrots, potatoes, or parsnips (especially if you're channeling the Norwegian or Danish versions)
- Yellow split peas instead of green (common in Sweden)
🍲 How to Make Finnish Split Pea Soup with Ham
- Soak the peas: Place the green split peas in a large bowl with plenty of water. Let them soak overnight or for at least 7 hours. This helps them cook evenly and reduces cooking time.
- Start the soup: Drain the soaked peas and transfer them to a large soup pot. Add 6 cups of water or broth, the diced onion, and the ham or ham bone. Season lightly with salt and pepper.
- Simmer low and slow: Bring the mixture to a boil. Skim off any foam that rises to the surface in the first 10 minutes (this helps keep the broth clear). Reduce the heat and simmer gently for about 75–90 minutes.
- Check doneness: The peas should be very soft and beginning to break down, and the ham should be fully cooked. If using a small ham shank, it may finish cooking earlier than the peas—remove it if needed, cover with foil, and set aside.
- Finish the soup: Remove the ham from the pot, cut it into bite-sized pieces, and return it to the soup (or serve it on the side). Taste and adjust seasoning.
- Serve hot, with your favorite mustard and thick slices of rye or sourdough bread slathered in butter. Kerrygold or another rich, European-style butter is highly recommended. 😋
🔁 Variations & Alternatives
- Vegetarian version: Skip the ham and use vegetable broth. The split peas provide enough protein for a hearty meatless meal.
- Different meats: Try salt pork, lamb, or even mutton for a deeper flavor.
- Nordic veggie additions: Add chopped carrots, rutabagas, celeriac, or parsnips about halfway through cooking time.
- Aromatics: Add bay leaves or fresh thyme to deepen the flavor profile.
