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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":500,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"baseServings":545,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":550,"diet":553,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":540,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Not strictly, but it saves an hour and gives a far more reliable result. Unsoaked peas take around two hours to break down, and older dried peas sometimes never soften properly at all. If you forget, cover them with boiling water and leave them for one hour before cooking.","Do I have to soak the split peas overnight?",{"answer":398,"question":399},"Because that is how the dish is built in Denmark: the soup gets its flavour from the pork during cooking, then the pork is lifted out and sliced onto a platter to be eaten alongside with mustard and rye bread. It also lets each person control how much meat, mustard and pickle goes into each mouthful.","Why is the meat served on a separate plate?",{"answer":401,"question":402},"Only if you catch it immediately. Pour the unburnt soup into a clean pot without scraping the base, taste it, and if there is no scorched flavour carry on. If the burn has already gone through the whole pot, the bitterness is permanent and there is no fixing it.","My soup burned on the bottom — can I save it?",{"answer":404,"question":405},"Thick enough that a spoon dragged across the surface leaves a track that closes slowly. It should pour, but only just. If it is still watery after the peas have softened, simmer uncovered and stir often; if it has gone to paste, whisk in hot water or reserved broth.","How thick should the finished soup be?",{"answer":407,"question":408},"A strong, coarse Danish-style mustard, or any sharp brown mustard with real heat. Mild yellow mustard is too sweet to do the job, which is to cut through the salt and fat of the pork. Put it on the table in a small bowl and let people help themselves.","What kind of mustard should I serve with it?",[410,411,412,413,414,415],"Soak the split peas overnight in plenty of cold water. Unsoaked peas can take twice as long and sometimes refuse to break down at all if they are old stock.","Do not add salt until the peas have completely softened. Salt early can keep the skins firm, and the salted pork is already seasoning the pot heavily.","Skim the grey foam that rises in the first ten minutes. Left in, it makes the finished soup taste muddy and look dull.","Stir the bottom of the pot every ten minutes once the peas start thickening — a pea purée catches and scorches very easily, and burnt pea cannot be rescued.","Taste before you salt at the end. Depending on how heavily cured your pork was, the soup may need nothing at all.","Keep the cooking liquid if you take the meat out early. That salty broth is where the flavour lives, and adding water back later dilutes everything.","🍲","Gule ærter is Denmark's deep-winter soup: yellow split peas cooked down with carrot, celeriac and leek until they collapse into a thick, savoury purée, taking their flavour from a piece of salted pork boiled in the same pot. The trick that makes it a meal rather than a bowl of soup is the serving: the pork and a coarse pork sausage come out of the pot, get sliced onto a separate plate, and are eaten alongside the soup with strong mustard, pickled beetroot and dark rye bread. Sweet peas, salty meat and sharp mustard in the same mouthful — that contrast is the whole design.","Dried peas kept through a Scandinavian winter when almost nothing else did, and pea soup with salted pork is one of the oldest continuously eaten dishes in the Nordic region. In Denmark it became winter food in the most literal sense: something cooked in a large pot on a cold day, eaten by people who had been outside, and traditionally associated with the period around Christmas and the dark weeks after it. Neighbouring Sweden and Finland eat their own version every Thursday, with pancakes afterwards; Denmark never adopted the fixed day, but the dish itself is close kin.\n\nThe Danish version distinguishes itself in two ways. The peas are cooked much further than in the Swedish ärtsoppa, until they lose their shape entirely and the soup is thick enough to hold the mark of a spoon. And the meat is deliberately taken out and served separately, so nobody eats a soup with lumps of pork floating in it. The full traditional spread involves several cuts at once — salted pork belly, a piece of ham hock, medisterpølse, sometimes a smoked sausage — sliced onto a communal platter for people to help themselves between spoonfuls.\n\nMustard is not a garnish here. Strong Danish mustard is put on the table in a bowl and applied to the meat by everyone, and the soup would taste flat without something sharp in the same bite. Pickled beetroot and rye bread do the same job from other directions. The whole plate follows the logic that runs through Danish cooking: something fat and something salt, always with something sour or sharp set against it.","Gule ærter keeps 4 days refrigerated and genuinely improves overnight as the peas continue to swell and the salt distributes. It thickens dramatically when cold — expect to add 100–200 ml of water per portion when reheating, stirring over low heat until it loosens. Store the sliced meat separately in a little of the broth so it does not dry out. The soup freezes well for 3 months; the sausage does not, so freeze the base alone and cook fresh sausage when you serve it. Reheat slowly and stir often, because a thick pea soup scorches at the base within a minute over high heat.",[421,422,423,424],"The peas are cooked properly far — well past soft — so the soup thickens itself and needs no flour or blending.","Meat cooked in the pot but served on a separate plate, which is the actual Danish way and makes both parts taste better.","Root vegetables added in two stages, so some dissolve into the base and some stay recognisable in the bowl.","Uses one pot and cheap ingredients, and it is better on the second day, which makes it good cooking for a cold weekend.",[426,427,428],"Large heavy pot or Dutch oven","Ladle","Slotted spoon for lifting the meat",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},28,52,15,1300,38,620,[437],"Dark rye bread with butter, strong Danish mustard, pickled beetroot, and a shot of aquavit for anyone who has been outdoors.",[439,442,445],{"name":440,"description":441},"Vegetarian gule ærter","Built on a strong vegetable stock with extra celeriac, leek and a bay leaf, finished with mustard and a spoon of butter. The mustard and rye still carry it, though the salted depth is genuinely missed.",{"name":443,"description":444},"With a smoked hock","Replace the salted pork with a smoked ham hock for a darker, bacon-scented soup. Common in southern Jutland, where German influence on the pantry runs deep.",{"name":446,"description":447},"Next-day thickened version","Danes often eat the leftovers thicker than soup, almost a purée, spread over rye bread with mustard and cold sliced sausage on top.",[449,454,458,463,468,472,476,479,483,487,490,494,498],{"qty":450,"name":451,"unit":452,"group":453},500,"yellow split peas, soaked overnight and drained","g","The soup",{"qty":455,"name":456,"unit":457,"group":453,"noScale":8},2.5,"cold water","l",{"qty":459,"ref":460,"name":461,"note":462,"unit":452,"group":453},700,"smoked-pork","lightly salted pork belly or ham hock, in one piece","Danish saltkød; a smoked hock also works — see substitutions",{"qty":464,"ref":465,"name":466,"unit":467,"group":453},2,"onion","onions, quartered","piece",{"qty":469,"ref":470,"name":471,"unit":467,"group":453},3,"carrot","carrots, in thick coins",{"qty":473,"ref":474,"name":475,"unit":452,"group":453},300,"celeriac","celeriac, in 2 cm cubes",{"qty":464,"ref":477,"name":478,"unit":467,"group":453},"leek","leeks, in thick rings, well washed",{"qty":480,"ref":481,"name":482,"unit":452,"group":453},400,"potato","potatoes, in 3 cm chunks",{"qty":484,"ref":485,"name":486,"unit":467,"group":453},4,"thyme","thyme sprigs",{"qty":464,"ref":488,"name":489,"unit":467,"group":453},"bay-leaf","bay leaves",{"qty":491,"name":492,"unit":452,"group":493},600,"medisterpølse or coarse fresh pork sausage","To serve",{"qty":495,"name":496,"unit":497,"group":493},null,"salt and coarsely ground black pepper","to taste",{"qty":495,"name":499,"unit":497,"group":493},"strong Danish mustard, pickled beetroot and rye bread",[501,504,508,512,516,520,523],{"text":502,"title":503},"Cover the split peas with plenty of cold water and leave them overnight, or at least 8 hours. They will swell to roughly double and the water will go cloudy — drain and rinse them before cooking.","Soak the peas",{"tip":505,"text":506,"title":507},"Start from cold water rather than boiling. It draws more flavour out of the pork and produces a cleaner broth.","Put the drained peas, the piece of salted pork, the quartered onions, thyme and bay into the pot with the cold water. Bring slowly to a boil and skim off the grey foam that gathers on the surface for the first ten minutes.","Start the pot",{"text":509,"title":510,"timerSeconds":511},"Turn the heat to a bare simmer, half-cover the pot and cook for about 1 hour, stirring the base every ten minutes. The peas are ready when they have lost their shape completely and the liquid has thickened enough to hold a spoon track.","Simmer until the peas collapse",3600,{"text":513,"title":514,"timerSeconds":515},"Lift out the pork and set it aside. Add the carrots, celeriac, leeks and potatoes to the pot and simmer for a further 25–30 minutes, until the potatoes are soft enough to crush against the side of the pot but the carrot still has some bite.","Add the root vegetables",1700,{"text":517,"title":518,"timerSeconds":519},"Lower the sausage into the soup and poach it gently for 15 minutes — do not let the pot boil hard or the skin splits and the fat leaks into the soup. Lift it out and keep it warm with the pork.","Cook the sausage",900,{"text":521,"title":522},"Taste the soup now, not before. Depending on how salty the pork was it may need nothing; correct with salt and a heavy grind of black pepper, and loosen with hot water if it has gone claggy while the meat cooked.","Season the soup",{"text":524,"title":525},"Slice the pork and the sausage onto a warm platter. Ladle the soup into deep bowls and bring the meat to the table separately with mustard, pickled beetroot and buttered rye, so everyone alternates between spoonfuls of soup and bites of meat.","Carve and serve on two plates","GOO-leh AIR-tuh",[528,532,536],{"note":529,"swap":530,"original":531},"Danish gule ærter traditionally uses lightly salted, not smoked, pork. Smoked meat makes a good soup but pushes it toward the German Erbsensuppe end of the family.","Smoked ham hock, or unsalted pork belly plus 2 tsp salt","Salted pork belly or hock",{"note":533,"swap":534,"original":535},"Medisterpølse is a long coiled Danish pork sausage seasoned mainly with allspice and pepper. Avoid anything heavily herbed or chilli-spiced, which fights the peas.","Any coarse, mildly spiced fresh pork sausage — Polish kielbasa, Bratwurst or Cumberland","Medisterpølse",{"note":537,"swap":538,"original":539},"Celeriac gives the soup its slightly bitter, earthy backbone. Parsnip is sweeter, so cut back the carrot if you swap.","Two extra carrots and a parsnip","Celeriac","gule-aerter","Gule Ærter (Danish Yellow Split Pea Soup with Pork)","Gule Ærter","Gule ærter","denmark",6,20,120,480,"medium",[551,552],"soup","main",[554,555],"dairy-free","nut-free",[460,470,477,481,474],[558,561,563,565],{"alt":559,"src":560},"Thick yellow split pea soup in a deep bowl with sliced pork and sausage on a plate beside it","\u002Fimages\u002Frecipes\u002Fgule-aerter\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fgule-aerter\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fgule-aerter\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fgule-aerter\u002Fhero-1x1.jpg",[568,569,570,571,572,573],"gule ærter","split pea soup","danish soup","salted pork","medisterpølse","winter food","2026-08-19","dishroute-kitchen","Yellow split peas simmered to a thick purée with salted pork and root vegetables, served with the meat and sausage carved onto a second plate with mustard and rye.",{"en":578},"\u002Frecipe\u002Fgule-aerter",{"items":580,"total":739,"page":850,"limit":851,"hasMore":852},[581,613,641,669,679,706,734,763,794,822],{"slug":582,"title":583,"shortTitle":584,"nativeName":584,"countrySlug":544,"baseServings":484,"prepMinutes":546,"cookMinutes":585,"restMinutes":586,"difficulty":549,"course":587,"diet":590,"mainIngredients":592,"images":598,"keywords":608,"publishedAt":574,"updatedAt":574,"authorSlug":575},"aebleskiver","Æbleskiver (Danish Spherical Pancake Puffs)","Æbleskiver",25,30,[588,589],"snack","dessert",[591,555],"vegetarian",[593,594,595,596,597],"flour","eggs","buttermilk","cardamom","butter",[599,602,604,606],{"alt":600,"src":601},"Golden spherical Danish pancake puffs in a cast-iron dimpled pan, dusted with icing sugar beside a bowl of jam","\u002Fimages\u002Frecipes\u002Faebleskiver\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Faebleskiver\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Faebleskiver\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Faebleskiver\u002Fhero-1x1.jpg",[609,582,610,611,596,612],"æbleskiver","danish pancake balls","christmas","gløgg",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":544,"baseServings":545,"prepMinutes":585,"cookMinutes":618,"restMinutes":546,"difficulty":619,"course":620,"diet":621,"mainIngredients":622,"images":624,"keywords":634,"publishedAt":574,"updatedAt":574,"authorSlug":575},"flaeskesteg","Flæskesteg (Danish Roast Pork with Crackling)","Flæskesteg","Flæskesteg med sprød svær",150,"hard",[552],[555],[623,488,465,470],"pork-shoulder",[625,628,630,632],{"alt":626,"src":627},"Danish roast pork with blistered crackling scored into strips, bay leaves tucked between the cuts","\u002Fimages\u002Frecipes\u002Fflaeskesteg\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fflaeskesteg\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fflaeskesteg\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fflaeskesteg\u002Fhero-1x1.jpg",[635,636,637,638,639,640],"flæskesteg","roast pork","crackling","danish christmas","julaften","brown gravy",{"slug":642,"title":643,"shortTitle":644,"nativeName":644,"countrySlug":544,"baseServings":484,"prepMinutes":546,"cookMinutes":585,"restMinutes":586,"difficulty":645,"course":646,"diet":647,"mainIngredients":648,"images":652,"keywords":662,"publishedAt":574,"updatedAt":574,"authorSlug":575},"danish-frikadeller","Frikadeller (Danish Pan-Fried Pork Patties)","Frikadeller","easy",[552],[555],[649,650,465,651,594],"ground-pork","veal","milk",[653,656,658,660],{"alt":654,"src":655},"Deep brown oval Danish frikadeller frying in foaming butter in a heavy pan","\u002Fimages\u002Frecipes\u002Fdanish-frikadeller\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fdanish-frikadeller\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fdanish-frikadeller\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fdanish-frikadeller\u002Fhero-1x1.jpg",[663,664,665,666,667,668],"frikadeller","danish meatballs","pork patties","pan-fried","danish dinner","farsbrød",{"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"baseServings":545,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":670,"diet":671,"mainIngredients":672,"images":673,"keywords":678,"publishedAt":574,"updatedAt":574,"authorSlug":575},[551,552],[554,555],[460,470,477,481,474],[674,675,676,677],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573],{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":544,"baseServings":484,"prepMinutes":432,"cookMinutes":684,"restMinutes":546,"difficulty":549,"course":685,"diet":686,"mainIngredients":687,"images":690,"keywords":700,"publishedAt":574,"updatedAt":574,"authorSlug":575},"hakkebof-med-blode-log","Hakkebøf med Bløde Løg (Danish Beef Patty with Soft Onions)","Hakkebøf med Bløde Løg","Hakkebøf med bløde løg",45,[552],[555],[688,465,597,594,689],"ground-beef","beetroot",[691,694,696,698],{"alt":692,"src":693},"Danish beef patty under a mound of soft golden onions with a fried egg on top and brown gravy","\u002Fimages\u002Frecipes\u002Fhakkebof-med-blode-log\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fhakkebof-med-blode-log\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fhakkebof-med-blode-log\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fhakkebof-med-blode-log\u002Fhero-1x1.jpg",[701,702,703,704,640,667,705],"hakkebøf","bløde løg","beef patty","soft onions","pickled beetroot",{"slug":707,"title":708,"shortTitle":709,"nativeName":709,"countrySlug":544,"baseServings":545,"prepMinutes":585,"cookMinutes":684,"restMinutes":710,"difficulty":645,"course":711,"diet":712,"mainIngredients":714,"images":719,"keywords":729,"publishedAt":574,"updatedAt":574,"authorSlug":575},"risalamande","Risalamande (Danish Almond Rice Pudding with Cherry Sauce)","Risalamande",240,[589],[591,713],"gluten-free",[715,651,716,717,718],"short-grain-rice","heavy-cream","almonds","sour-cherry",[720,723,725,727],{"alt":721,"src":722},"Bowl of pale Danish almond rice pudding topped with glossy dark red cherry sauce","\u002Fimages\u002Frecipes\u002Frisalamande\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Frisalamande\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Frisalamande\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Frisalamande\u002Fhero-1x1.jpg",[707,730,731,638,732,733],"rice pudding","cherry sauce","almond","julaften dessert",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":544,"baseServings":545,"prepMinutes":432,"cookMinutes":739,"restMinutes":740,"difficulty":645,"course":741,"diet":742,"mainIngredients":743,"images":746,"keywords":756,"publishedAt":574,"updatedAt":574,"authorSlug":575},"rodgrod-med-flode","Rødgrød med Fløde (Danish Red Berry Compote with Cream)","Rødgrød med Fløde","Rødgrød med fløde",10,180,[589],[591,713,555],[718,716,744,745],"cornstarch","lemon",[747,750,752,754],{"alt":748,"src":749},"Deep red Danish berry compote in a glass bowl with cold cream poured across the surface","\u002Fimages\u002Frecipes\u002Frodgrod-med-flode\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Frodgrod-med-flode\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Frodgrod-med-flode\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Frodgrod-med-flode\u002Fhero-1x1.jpg",[757,758,759,760,761,762],"rødgrød med fløde","rodgrod","red berry compote","danish dessert","summer berries","potato 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