Yellow Hard Pea Soup(Ertesuppe)
A hearty yellow hard pea soup with tender vegetables and flavorful meat, perfect for comforting meals and suitable for family gatherings or cold days.
Ingredients
Instructions
- Soak the yellow peas in water, covered, overnight.
- Wash and clean the soup bones and meat, and let them soak overnight in separate bowls.
- In a large kettle, add the soaked peas and meat with enough water to cover, then bring to a boil and skim off any foam.
- Cover and let simmer for 1 1/2 hours, stirring occasionally.
- Add peeled and small-cut onions, celery, parsnips, rutabaga, and carrots.
- Cook and stir frequently until vegetables begin to soften.
- Add potatoes and cook until tender.
- Almost at the end of cooking, add 3 teaspoons of thyme leaves.
Tips & Substitutions
For a creamier soup, consider blending a portion of the soup before serving. If yellow peas are unavailable, split peas can be a good substitute. Adjust the thyme to taste; you can also experiment with adding herbs like rosemary or bay leaves for a different flavor profile. Ensure the soup bones are well-cleaned to prevent any impurities from affecting the final dish.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil for added flavor. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside Kielbasi Bean Stew or Baked Kapusta Sauerkraut to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, adding a splash of water or broth if the soup is too thick. It can also be reheated in the microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Hard Pea Soup(Ertesuppe) contains roughly 991 calories, with 14g protein, 117g carbohydrates, and 55g fat. It is an excellent source of vitamin C (136% of the Daily Value), dietary fiber (66% of the Daily Value), and iron (62% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2064mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can make a vegetarian version by omitting the soup bones and using vegetable broth instead of water. You can also enhance the flavor with additional spices and smoked paprika to mimic the richness typically provided by the meat.
How do I know when the peas are cooked properly?
The peas should be soft and tender after simmering, typically taking about 1.5 hours. You can test their doneness by mashing a few peas between your fingers; they should easily break apart. If they're still firm, continue simmering and check every 10 minutes.
Can I freeze this soup?
Absolutely! This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating, and add a little water or broth to bring it back to the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).