A thick, warming Estonian split pea soup enriched with smoked chicken, root vegetables, and a hint of marjoram.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Drain soaked peas and place in a large pot with water and smoked chicken leg. Bring to a boil, skim foam.
-
2
Add onion, carrots, celery, marjoram, and bay leaves. Reduce heat and simmer 1.5 hours until peas are completely soft.
-
3
Remove chicken leg, shred the meat, discard skin and bone.
-
4
Blend half the soup for a creamy texture, or mash with a potato masher. Return shredded chicken to pot.
-
5
Season with salt and pepper. The soup should be thick and hearty.
-
6
Serve hot with croutons and dark rye bread on the side.
Did You Know?
Estonians traditionally eat pea soup on Shrove Tuesday (Vastlapäev), followed by sweet cream buns — a tradition shared with their Finnish neighbors.
Chef's Notes
Equipment Tips
- large pot
- ladle
- cutting board
Garnishing
croutons, fresh parsley
Accompaniments
dark rye bread, butter
The Story Behind Hernesupp
Split pea soup has been a staple of Estonian peasant cuisine since the medieval period, when dried peas were among the most reliable protein sources through long winters. The addition of smoked meat reflects the Estonian tradition of smoking and preserving foods. On Shrove Tuesday, pea soup is served as the main meal before the sweet vastlakukkel buns, a tradition that connects Estonian food culture to wider Nordic customs.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!