Image Source: My Gourmet Connection
Introduction
Ertjiesop is a traditional South African split pea soup made with dried split peas simmered with vegetables, spices, and often smoked meat until thick and creamy. Known for its hearty texture and smoky, savoury flavour, it is a winter favourite enjoyed at home and at markets. Unlike lighter soups, ertjiesop is rich, filling, and naturally thick without needing added cream.Tips & Techniques
- No soaking needed: Split peas cook faster than beans and don’t require soaking.
- Stir regularly: Prevents the peas from sticking as they break down.
- Simmer low and slow: Develops a smoother, creamier texture.
- Add salt later: Helps the peas soften properly.
- Use smoked meat: Ham hock or bacon adds a deep, traditional flavour.
Delicious Variations
Flavour Variations
- Classic smoky: Use ham hock or bacon for rich flavour.
- Vegetarian: Skip meat and use vegetable stock.
- Herby version: Add thyme or parsley for freshness.
- Spicy twist: Add chilli flakes or black pepper for heat.
Serving Suggestions
- With bread: Serve with buttered bread or rolls.
- At markets: A popular warm takeaway meal in winter.
- As a main meal: Thick and filling enough on its own.
- Next-day meal: Flavours deepen and improve overnight.
Frequently Asked Questions (FAQs)
Q1: What is ertjiesop?
A thick soup made with split peas, vegetables, and often smoked meat, popular in South Africa.Q2: Do I need to soak split peas?
No, split peas cook quickly and do not require soaking.Q3: Why is my soup too thick?
Split pea soup thickens as it cooks and cools—just add water to loosen it.Q4: Can I freeze ertjiesop?
Yes, it freezes very well and reheats easily.Lighter & Free-From Options
- Low-fat: Skip fatty meats or use lean alternatives.
- Vegetarian/vegan: Use vegetable stock and no meat.
- Lower sodium: Use low-salt stock and season lightly.
Nutritional Notes & Cultural Background
Ertjiesop is nutrient-rich and highly satisfying, packed with plant protein, fibre, and slow-release energy. It is a beloved part of South African winter cuisine, often associated with comfort, warmth, and community, and commonly sold at markets and gatherings as an affordable, hearty meal.In Summary
Ertjiesop is a thick, creamy split pea soup made with simple ingredients and slow-cooked for deep flavour. It is a traditional South African comfort dish, perfect for cold days and budget-friendly meals.
Ertjiesop (Split Pea Soup)
Ertjiesop (Split Pea Soup). Follow this simple method to recreate a beloved classic at home.
Ingredients
- 500 g dried split peas
- 1 onion, chopped
- 2–3 carrots, chopped
- 2 potatoes, cubed
- 2 celery stalks, chopped (optional but traditional)
- 2 cloves garlic, minced
- 1–2 smoked ham hocks / soup bones (or bacon pieces)
- 1–2 stock cubes (chicken or vegetable)
- 1–2 bay leaves
- 1 tbsp oil
- 1.5–2 L water
- Salt and pepper to taste
- A pinch of thyme or mixed herbs (optional)
- Chopped parsley for serving (optional)
Instructions
- 1. Rinse the peas: No soaking needed. Rinse well under cold water.
- 2. Build the base: Heat oil in a large pot. Fry onion until soft, then add garlic.
- 3. Add meat (optional): Add ham hock, bones, or bacon and cook briefly to release flavour.
- 4. Add everything else: Stir in split peas, carrots, potatoes, celery, bay leaves, stock cubes, and water.
- 5. Simmer: Bring to a boil, then reduce heat and simmer for 1.5–2 hours, stirring occasionally.The peas will break down and thicken the soup.
- 6. Adjust texture: If too thick, add a bit of water. If too thin, simmer longer or mash slightly.
- 7. Final touches: Remove bones, shred any meat back into the soup, and season with salt and pepper.