Rter Med Flsk Pea Soup with Pork
Warm up with the comforting flavors of Scandinavian cuisine with Rter Med Flsk, a hearty Danish pea soup with pork. This traditional recipe combines tender pork belly or shoulder with creamy split peas and aromatic vegetables like carrots, onions, celery, and garlic, simmered to perfection in a fragrant broth infused with thyme and bay leaves. The soup’s slow-cooked goodness creates a rich and velvety texture, while the addition of fresh parsley and a dash of seasoning brings a bright and satisfying finish. Perfect for chilly days, this nourishing one-pot meal is best served with crusty bread or rye bread for an authentic touch. Easy to prepare yet deeply flavorful, this hearty soup is a timeless dish that’s both comforting and filling.
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Recipe Information
Ingredients
- 300 grams Dried split peas
- 500 grams Pork belly (or pork shoulder)
- 2 large Carrots
- 1 large Onion
- 2 Celery stalks
- 2 Garlic cloves
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1.5 liters Water or chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (for garnish)
Instructions
Rinse the split peas under cold water and set aside.
Peel and dice the carrots, celery, and onion into small pieces. Mince the garlic cloves.
In a large pot, add the pork belly or pork shoulder and cover with the water or chicken stock. Bring to a boil, then reduce to a simmer. Skim off any foam or impurities that rise to the surface.
Add the split peas, diced vegetables, garlic, bay leaves, and dried thyme to the pot. Stir to combine.
Cover the pot with a lid and let it simmer gently for about 1.5 to 2 hours, stirring occasionally to prevent the peas from sticking to the bottom.
Check the pork after 1 hour of cooking. Remove it from the pot once tender and easy to shred (you can leave it whole if preferred). Let it rest for 10 minutes before slicing or shredding into bite-sized pieces.
Season the soup with salt and black pepper to taste, adjusting as needed. If the soup is too thick, add a little more water or stock to reach your desired consistency.
Return the pork to the pot and gently heat through for another 5 minutes.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or rye bread on the side for a truly traditional Danish meal.
Nutrition Facts
Calories |
3791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.7 g | 346% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 85.7 g | 306% | |
| Total Sugars | 41.8 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4643 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
