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Hernekeitto's pale green color and mild, slightly earthy flavor come from dried peas that soften into a creamy soup without any cream added. Thursday is hernekeitto day across Finland—a tradition so ingrained that the entire country shares this meal together. The soup becomes even better the next day, which is why many families make a double batch. Finnish mustard stirred into each spoonful adds a sharp counterpoint, and many locals add a splash of aquavit, creating a warming ritual that marks the week's rhythm.
Rinse the dried green peas under cold water. Place them in a large bowl and cover with water. Let soak overnight, or at least 8 hours.
Drain and rinse the soaked peas. In a large pot, combine the peas with 8 cups of fresh water.
Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the peas are tender.
Add the ham hock or diced ham, chopped onion, minced garlic, diced carrots, and diced celery to the pot.
Stir in the dried thyme and bay leaf.
Continue to simmer the soup for about 1-1.5 hours, or until the peas have broken down and the meat is tender. Stir occasionally.
Remove the ham hock if used. If desired, shred the meat from the bone and return it to the soup.
Season with salt and black pepper to taste.
Garnish with fresh chopped parsley.
Serve hot with crusty bread or rye bread.
Enjoy your meal!
Hernekeitto is a traditional Finnish soup made from dried green peas, often flavored with ham and vegetables. It's a hearty dish perfect for cold weather.
Hernekeitto originates from Finland, where it has been a staple dish for centuries, particularly enjoyed during winter.
The key ingredients in Hernekeitto include dried green peas, ham, onion, garlic, carrots, celery, and thyme.
Hernekeitto takes about 105-140 minutes to prepare, including soaking and cooking time.
Hernekeitto is often served with mustard and fresh bread, such as rye or sourdough, for a complete meal.