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

Hernesupp (Estonian split pea soup)

Estonia

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Preparation time 10 mins Cooking time 90 mins Rest time 4 hrs Total time 5 hrs 40 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 250 g split peas (yellow or green)

• 200 g of smoked pork or smoked bacon (or bacon)

• 1 medium onion, finely chopped

• 2 carrots, cut into slices

• 1 bay leaf

• 1 tsp black peppercorns

• Salt, to taste

• 1 L of vegetable broth (gluten-free)

• Water, if necessary

• Chopped fresh parsley, to garnish

Preparation

1. Prepare the split peas: Rinse the split peas under cold water until the water runs clear. Drain and soak in cold water for at least 4 hours (or overnight) to reduce cooking time.

2. Cook the pork: In a large saucepan, sauté the chopped onion until translucent. Add the smoked pork cut into pieces or the bacon and brown it lightly to brown it. If you prefer a vegetarian version, omit this step.

3. Add the peas and vegetables: Add the drained split peas to the pan with the sliced ​​carrots. Pour in the stock and add 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 everything to a boil, then reduce the heat and simmer over low heat for about 1 to 1 1/2 hours, or until the split peas are tender and starting 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 added flavor.

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

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