Hernekeitto Recipes

Steps:

• Rinse and remove unwanted pieces from the peas. Cover with cold water and let soak overnight.
• Afterwards, drain and rinse the peas. Peel the onion and stud it with the cloves. Put everything into the pot with the peas. (Use fresh water for the 8 cups, not the soaking water.).
• Bring to a boil; cover, lower heat, and let simmer until they are very soft, about 2 hours, stirring often.
• Remove meat from soup. Trim it from the bones, cutting into small pieces. Return it to the soup.
• Salt to taste and serve. (I must add, however, that the listed amount of salt could be too much for some people, let alone adding more at this point. However, I've included the amounts listed by the author because she says that Finnish food is very salty. Use your own judgement.).

Steps:

• This Finnish pea soup can be made well in advance.
• You can double or triple the recipe and freeze it in useful quantities.
• Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it.
• Rinse peas and soak in cold water in large port for 8 hours or overnight.
• Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften.
• Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked.
• When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup.
• You may need to add more water to pot for desired consistency.
• Season with marjoram, mustard, salt and pepper.
• Heat to blend flavors and serve hot.

Steps:

• Form a spice bag by wrapping allspice in cheesecloth and tying with a string, or placing allspice in a stainless steal tea ball.
• In a soup kettle saucepan, combine water, peas, ham or pork hocks and allspice; bring to a boil, cover and simmer 1 hour.
• Add potatoes, carrots, onion, salt and pepper, return to boiling.
• Reduce heat, cover and simmer 30 minutes.
• Remove spice bag.
• If using pork hocks, remove and cool slightly.
• When cool enough to handle, remove meat from bones and coarsely chop.
• Return meat to soup, discard bones.