Latvian-style Green Pea Soup

Ingredients

In the original Finnish dish, Hernekeitto, the soup is typically made with yellow split peas and flavored with pork or ham hock. In this Latvian adaptation, we use dried green peas instead and add smoky bacon for a richer flavor profile. Additionally, the use of fresh herbs like dill and parsley is a characteristic of Latvian cuisine, adding a vibrant freshness to the soup. We alse have the original recipe for Hernekeitto, so you can check it out.

• 2 cups (400g) dried green peas 2 cups (400g) dried green peas
• 6 cups (1.4L) water 6 cups (1.4L) water
• 200g smoky bacon, diced 200g smoky bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried green peas and soak them in water overnight. Drain and set aside.
2. 2.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
3. 3.
   In the same pot, add the chopped onion and diced carrots. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Add the soaked green peas, diced potatoes, bay leaves, dried thyme, and water to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the peas are tender.
5. 5.
   Remove the bay leaves from the pot and discard. Use an immersion blender or a potato masher to partially puree the soup, leaving some texture.
6. 6.
   Season with salt and pepper to taste. If the soup is too thick, add more water to reach the desired consistency.
7. 7.
   Serve the Latvian-style Green Pea Soup hot, garnished with crispy bacon, fresh dill, and parsley.

Treat your ingredients with care...

• Dried green peas — Soaking the peas overnight helps to soften them and reduce the cooking time.
• Smoky bacon — Look for bacon with a strong smoky flavor to enhance the taste of the soup.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable broth instead of water for added flavor.
• Add a dollop of sour cream or yogurt on top of each serving for a creamy touch.
• Serve the soup with a side of crusty bread or traditional Latvian rye bread.

Serving advice

Serve the Latvian-style Green Pea Soup as a main course, accompanied by a slice of crusty bread. It is best enjoyed hot, garnished with crispy bacon, fresh dill, and parsley.

Presentation advice

Serve the soup in individual bowls, ensuring that each serving is generously garnished with crispy bacon, fresh dill, and parsley. The vibrant green color of the soup, along with the contrasting garnishes, will make for an appetizing presentation.