Name: Ärtsoppa och Pannkakor (Stockholm style)
Prep time: 30 min
Total time: 3 h
Yield: 6
Cuisine: Swedish
Ingredients: 500g dried yellow split peas, soaked overnight; 500g lightly cured smoked pork shoulder or smoked ham hock; 2 large yellow onions, diced; 2 tsp dried marjoram; 1 tsp ground ginger; 2 bay leaves; 1.5 litres water or light pork stock; Salt and freshly ground black pepper; Hot Swedish mustard, to serve; 200g plain flour (for pancakes); 500ml whole milk (for pancakes); 3 large eggs; 1 tbsp caster sugar (for pancakes); 1/2 tsp fine salt (for pancakes); 60g unsalted butter, melted, plus more for cooking; Whipped cream and lingonberry jam, to serve

Yellow pea soup with cured pork and marjoram, traditionally followed by thin Swedish pancakes (pannkakor) with whipped cream and lingonberry jam. The Thursday-lunch ritual across Sweden.

The Thursday ärtsoppa tradition dates to medieval Sweden when Friday was a fasting day, so Thursday meant a hearty meal to carry workers through. King Erik XIV reportedly died of arsenic-laced pea soup in 1577. The pannkakor dessert pairing is uniquely Swedish. Den Gyldene Freden and Pelikan still serve it as Thursday lunch.

2 editor picks for Ärtsoppa och Pannkakor in Stockholm, ranked by editorial score. All Stockholm signature dishes · Ärtsoppa och Pannkakor across every city.

Den Gyldene Freden ★ 4.3

Swedish Classical

gamla-stan · Österlånggatan 51, 111 31 Stockholm

Den Gyldene Freden on Österlånggatan in Stockholm's Gamla Stan opened in 1722 and remains the oldest restaurant in continuous operation under the same name.

Pelikan ★ 4.3

Swedish Husmanskost

sodermalm · Blekingegatan 40, 116 62 Stockholm

Pelikan on Blekingegatan in Stockholm's Södermalm has cooked husmanskost in the vaulted 1904 hall since the Pelikan name moved from Gamla Stan, meatballs.

Where to eat Ärtsoppa och Pannkakor in Stockholm: 2 editor picks

Den Gyldene Freden ★ 4.3

Pelikan ★ 4.3

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