Artsoppa is a thick soup made from dried yellow split peas simmered slowly with smoked pork until the peas break down into a coarse puree, finished with a spoonful of sharp mustard stirred in at the table. It is one of the most tradition bound dishes in Sweden, eaten specifically on Thursdays, a custom that goes back to the medieval Swedish army feeding soldiers a hearty meal before the Friday fast.
The Thursday tradition also comes paired with dessert: Swedish pancakes, pannkakor, served right after the soup, which is why the two recipes are almost always mentioned together in Swedish households.
This is a genuinely simple dish built almost entirely from pantry staples and a cheap cut of smoked pork, and it rewards a slow simmer more than any technical skill.
What Actually Matters
Skim the foam as the peas simmer. Split peas release a grayish foam in the first 15 to 20 minutes of cooking, and skimming it off keeps the finished soup a clean, appetizing golden color instead of a muddy gray. It takes two minutes of attention early on and makes a real visual difference.
Artsoppa (Swedish Yellow Pea Soup)
Serves 4
Ingredients
- 2 cups dried yellow split peas, rinsed and soaked overnight
- 1 pound smoked pork shoulder or a ham hock
- 1 yellow onion, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups water, plus more as needed
- Salt and black pepper, to taste
- Sharp prepared mustard, for serving
Method
- Drain the soaked split peas and rinse them once more under cold water.
- Combine the peas, smoked pork, diced onion, thyme, bay leaf, and water in a large pot and bring to a boil.
- Reduce to a simmer and skim off the grayish foam that rises to the surface for the first 15 to 20 minutes.
- Partially cover the pot and simmer for 60 to 75 minutes, stirring occasionally, until the peas have broken down into a thick, coarse puree.
- Remove the pork, shred or dice the meat once it's cool enough to handle, discarding any bone or excess fat, and return it to the pot.
- Remove the bay leaf, season the soup with salt and pepper to taste, and thin with a little extra water if it's too thick.
- Serve hot with a spoonful of sharp mustard stirred in at the table.
Prep time: 15 minutes, plus an overnight soak for the peas. Cook time: 90 minutes. Total active time: about 1 hour 45 minutes.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 370 | 26g | 9g | 48g |
These figures are a calculated estimate based on the ingredients above, not lab verified nutrition data.
Tips and Variations
Soaking the split peas overnight cuts the simmer time significantly and helps them cook more evenly. If you forget to soak them, a 90 minute simmer will still work, it will just take longer for the peas to fully break down. The soup keeps well refrigerated for up to 4 days and freezes well for up to 3 months.
Frequently Asked Questions
Do I have to soak the split peas overnight?
It's not strictly required since split peas are already halved and cook faster than whole dried legumes, but soaking shortens the simmer time and gives a more even texture.
Why do you eat this soup specifically on Thursdays?
The tradition dates back to the medieval Swedish military, which served a filling pea soup and pork meal on Thursdays before the fasting that traditionally began on Fridays. The custom stuck long after the military connection faded.
What is served for dessert with artsoppa?
Swedish pancakes, pannkakor, with lingonberry jam, served immediately after the soup as part of the same Thursday meal.
Can I use a different cut of pork?
A ham hock, smoked pork shoulder, or even a meaty smoked ham bone all work well. The smoke flavor is important to the final taste.
Why is my soup thin instead of thick?
Longer simmering breaks the peas down further. If your soup is thinner than expected, simmer it uncovered for another 15 to 20 minutes to let it reduce and thicken.
More From Wine Drop Cookery
Artsoppa's natural dessert pairing, Swedish pancakes, is also part of the Swedish recipes hub. For another Northern European soup built around dried legumes and smoked meat, try Polish recipes. Find a heavy pot suited to a long simmer in pots, pans, and cookware.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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