Ärtsoppa is a traditional yellow pea soup that was originally prepared from fast-growing peas. It was extremely popular among the poor people who used to cook all of the ingredients in the same pot because they didn't have more than one. The soup is very thick in texture (similar to a stew), yellow in color, and it is traditionally eaten on Thursdays, a practice that dates back to the time when the bellies needed to be full before fasting started on Fridays.

Other ingredients include thin slices of pink salt pork and spices such as onions, marjoram, ginger and cloves. If the soup is served without pork, it might come as a part of a second course, accompanied by mustard and boiled potatoes. In that case, there is also a third course - small, thin pancakes called plätter, consisting of eggs, milk, salt, and flour, fried until golden-brown and crisp-edged, ready to be paired with various fruit jams.

A traditional liqueur called Punsch and crispy bread are ideal accompaniments to the beloved yellow pea soup, which is also a popular school food because it is inexpensive, flavorful, and quite easy to prepare.