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Hernepuder (split pea porridge): recipe illustration
Everyday meals

Hernepuder (split pea porridge)

A thick porridge of split peas, a traditional dish of Estonian peasant cooking. It is served hot, often topped with bacon and onions fried in butter, and makes a filling, economical meal.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

552 kcal per serving

Protein
29.3 g
Carbohydrates
55.5 g
of which sugars
5.5 g
Fat
19.8 g
of which saturated fat
9.4 g
Fiber
17 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the split peas under cold water and soak them for 1 hour if you have time.
  2. Put the peas in a pan with the water and bay leaf, bring to a boil, then skim the surface.
  3. Simmer gently for 45 to 60 minutes, stirring regularly, until the peas are very soft and the mixture thickens.
  4. Meanwhile, fry the bacon in a pan for 5 minutes, then add the onions and butter and fry for 8 minutes until golden.
  5. Remove the bay leaf, roughly mash the peas with a wooden spoon and season with salt and pepper.
  6. Serve the porridge hot, topped with the bacon and golden onions.

Variations and tips

Vegetarian version. Replace the bacon with onions caramelised in butter and a little neutral oil.

More ideas

Mulgipuder (barley and potato mash)1 h 15 · 4 serv. · budget-friendlyCheesy split pea soup (Juustuhernesupp)1 h 15 · 4 serv. · budget-friendlyMulgikapsad (Mulgi-region sauerkraut)1 h 50 · 4 serv.Ahjusupp (oven soup)2 h 20 · 4 serv.Hautatud kana (poached chicken)1 h 15 · 4 serv.Hernesupp (pea soup)1 h 45 · 4 serv. · budget-friendlyJahu-kapsas (cabbage with bacon and flour)1 h 20 · 4 serv. · budget-friendlyKala-kartulipuder (fish and potato porridge)50 min · 4 serv.

Original Ecomely recipe.