Hernesupp (Estonian split pea soup)

Hernesupp soup , very popular in winter for its simplicity and comforting qualities. It's a hearty dish that combines split peas with pork and vegetables for a soup rich in flavor and texture. It's ideal for cold days and is made with simple ingredients.

Preparation time: 10 minutes

Cooking time 90 minutes

Rest time: 4 hours

Total time 5 hours 40 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 5

Special diet: suitable for gluten-free diet

Ingredients

250g of split peas (yellow or green)
200g of smoked pork or smoked bacon (or bacon lardons)
1 medium onion, finely chopped
2 carrots, sliced into rounds
1 bay leaf
1 tsp black peppercorns
Salt, to taste
1 L of vegetable broth (gluten-free)
Water, if necessary
Chopped fresh parsley, for garnish

Preparation

1
Prepare the split peas: Rinse the split peas under cold water until the water runs clear. Drain them and let them soak in cold water for at least 4 hours (or overnight) to reduce cooking time.
2
To cook the pork: In a large saucepan, sauté the chopped onion until translucent. Add the diced smoked pork or bacon and cook lightly until browned. If you prefer a vegetarian version, omit this step.
3
Add the peas and vegetables: Add the drained split peas to the pot along with the sliced carrots. Pour in the stock and add more water if necessary to cover the peas and vegetables.
4
Season and simmer: Add the bay leaf, black peppercorns, and a pinch of salt. Bring to a boil, then reduce the heat and simmer gently for about 1 to 1.5 hours, or until the split peas are tender and beginning to break down.
5
Check the seasoning and serve: Remove the bay leaf and adjust the seasoning with salt to taste. Serve the soup hot, garnished with chopped fresh parsley.

Note

Spices and herbs : Add a touch of thyme or marjoram for extra flavor.

Keywords: Gluten-free split pea soup, Estonian gluten-free soup