In Germany, traditional sausages and smoked pork meats were incorporated into the recipe and served with dark rye bread.
The Dutch version of pea soup is a thicker, heartier stew cooked with pork and root vegetables like potatoes, carrots, and turnips. In the wintertime it’s common to find the soup, called “snert” sold as a snack along the frozen canals.
Since the Middle Ages, eating split pea soup on Thursdays has been a popular tradition in Finland and Sweden. Eaten with pork pancakes, it was the perfect hearty dish to hold people over in preparation for fasting on Fridays. Adding mustard is a unique twist that’s particular to these two Scandinavian countries.
In Russia, as in other cool climates, split pea soup was embraced as a filling, economical and high-protein dish for the masses. Using various meats that were available added extra flavor to an otherwise humble, and some may even say boring, soup. Like in the Dutch version, potatoes and carrots were often added to make the soup heartier and more nutritious.