Scandinavian · soup
Pea Soup with Pork (Ärtsoppa)
Pea Soup with Pork (Ärtsoppa) reads umami 6.7, richness 6.1 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Scandinavian soup, about 3 hr 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.1 / 10
- Sweet & Fruity — 1.2 / 10
- Sour & Bright — 2.0 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 6.3 / 10
- Aromatic & Spice — 4.1 / 10
The measured notes (of 18)
Umami 6.7 · Richness 6.1 · Salinity 3.7 · Allium 3.6 · Herbaceous 2.8 · Sourness 1.9 · Bitterness 1.4 · Earthy 1.3 · Floral 1.1 · Warm Spice 1.1 · Heat 1.1 · Sweetness 1.1 · Nutty 0.6 · Citrus 0.5
What's in it (8)
- 2 cups dried yellow split peas (soaked overnight)
- 1 smoked pork hock
- 1 large onion, diced
- 1 tsp thyme
- 1 tsp marjoram
- salt to taste
- 1/4 tsp white pepper
- Swedish mustard for serving
Time & effort: about 3 hr 40 min (40 min active) · effort: involved
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Drain soaked peas and place in a large pot with pork, onion, thyme, and marjoram, then cover with water and bring to a boil, skimming foam.
- Simmer for 1.5–2 hours until peas are completely soft and the pork is tender.
- Remove pork, shred the meat, stir it back into the soup, season, and serve with mustard and dark bread.
Dishes with a similar flavor shape
- Keftedes — Greek
- Grillades and Grits — Cajun/Creole
- Leberknödelsuppe (Liver Dumpling Soup) — German
- Carne Guisada with Warm Tortillas — Tex-Mex
- Cajun Smothered Beef Tips over Rice — Cajun/Creole · Cajun
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.