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“A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat.”
READY IN:
13hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the peas in 2 quarts of water overnight.
  2. Bring the peas to a boil in the water they soaked in.
  3. Add onion, meat and spices except mustard.
  4. Simmer until the meat is done and the peas have softened (about 1 hour).
  5. Take up the meat and cut into pieces.
  6. Put them back in the soup.
  7. Add more spices, if necessary.
  8. Serve hot with mustard.

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