Mormor’s yellow pea stew with salted pork belly and pickled beetroot

Mormor’s yellow pea stew with salted pork belly and pickled beetroot

Scandinavian Comfort Food
Columbus Leth

I remember eating this stew as a very little girl with my morfar (grandfather), but it is a faint memory, so I checked with my mother and she confirmed it. In the 1970s when the big supermarket opened near my mormor (grandmother), she liked it for its convenience. They sold this stew in plastic bags, which I never cared for and neither did my mother, but my mormor – sadly – thought it was fine, and she never made her stew again. Recently, I asked my mother to find her original recipe and cook it again. It is amazing when made from scratch, even though it takes three days. So here it is. Read the whole recipe and decide on a plan before you start.


Quantity Ingredient

For the brine and pork

Quantity Ingredient
2 litres water
110g fine salt
60g caster sugar
1.5kg pork belly, preferably on the bone

For the stock

Quantity Ingredient
200g piece of bacon
2 large, whole onions
1 garlic clove
1 tablespoon black peppercorns
3 bay leaves
10 thyme sprigs
4 litres water

For the soup

Quantity Ingredient
500g yellow split peas, rinsed
sea salt
freshly ground black pepper

For the vegetables

Quantity Ingredient
400g celeriac
400g parsley root
300g carrots
3 large leeks
sausages, to serve
mustard, to serve
rye bread, to serve
Pickled beetroot, to serve


  1. For the brine, boil the water, add the salt and sugar and dissolve. Leave to cool completely. Place the pork belly in a bowl and pour the cold brine over it, making sure the meat is completely covered; use a heavy item to keep it submerged. (Alternatively, you can vacuum pack it.) Cover the bowl with cling film and refrigerate for 2 days.
  2. Take the meat out of the brine and rinse in cold water. Place in a large saucepan with all the stock ingredients, making sure everything is covered with water. Slowly bring to the boil, skim off any froth and let it simmer, covered, for 3 hours. Remove the pork from the stock and set aside. Strain the stock, discarding the aromatics and bacon (which you can slice and serve with the stew later), and use a ladle to skim off as much fat as possible. Measure out 2.5 litres for the soup and transfer to a large, clean saucepan. Add the split peas to the stock, bring to the boil and let it simmer, covered, for at least 1 hour until the peas are quite mushy.
  3. Meanwhile, peel the celeriac and parsley root and cut into small cubes, about 1cm big. Peel and slice the carrots, and slice and rinse the leeks. Cook the celeriac and parsley root in a pan of boiling water for 10 minutes, then add the carrots and leeks and let it boil for another 5 minutes. Drain and set aside, keeping them warm.
  4. Blend the soup using a hand blender until smooth, adding salt and pepper, then pour into a clean pan and heat, stirring. Trim the pork belly of fat and clean off any other residues. Slice the pork – you can either serve it just boiled as it is, or you can fry it in a pan with the sausages, if using. Serve the soup very hot with the drained vegetables, and the sliced pork, sausages, mustard, rye bread and Pickled Beetroot.
comfort food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again