Rustic Finnish
pea soup with smoked bacon and pig's foot is a traditional Scandinavian dish commonly prepared in the coldest winter months as a hearty meal. Traditionally, it was a cheap dish to make, which showcased the spirit of many Finnish cooks, making sure that no part of any animal is wasted. Rustic Finnish pea soup makes an excellent meal on cold evenings, particularly when served with a loaf of freshly baked French bread and butter and a glass of crisp, dry white wine or pilsner beer.
Instructions
1. Soak the dried peas in a large pot of cold water for eight hours or overnight. Rinse the peas and place in a large pot with the water, pig's foot, bacon, onion, carrot, leek and allspice. Bring to the boil and cook for 5-7 minutes.
2. Remove any fat that has settled on the surface of the water with a slotted spoon. Cover and simmer over low heat for two hours or until the vegetables and meat are tender.
3. Remove the pig's foot and cut the meat off the bone, discarding the bones and gristle. Return the meat to the pot and add the dried marjoram and German mustard, seasoning with salt and pepper to taste.
4. Cook for an additional 10-12 minutes or until the vegetables are very tender and the meat can be cut with a fork. Transfer to individual serving bowls and serve immediately
Tags: Rustic Finnish, Finnish soup, Rustic Finnish soup, until vegetables