Hernesupp (Estonian split pea soup)

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.

Preparation time 10 mins

Cooking time 90 mins

Rest time 4 hrs

Total time 5 hrs 40 mins

Cooking method: traditional

Difficulty: beginner

Servings: 5

Ingredients

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,

Read it online: https://glutenevasion.fr/recette/hernesupp-soupe-aux-pois-casses-estonienne/