Estonian Split Pea Soup

Cover the dried split peas with cold water and let soak for 8–12 hours. Drain the water, then rinse the peas well.

Melt the butter in a large pot. Add the finely chopped onion and garlic and sauté over low heat for 10–15 minutes, without browning.

Add the smoked pork knuckle to the pot, pour in water, bring to a boil, and skim off the foam. Simmer over low heat for 60–90 minutes, until the meat starts to easily pull away from the bone.

Remove the knuckle, add the rinsed peas to the hot broth, and cook for 45–60 minutes, until they turn tender and partly break down.

Add the sliced carrot and cook for another 20–25 minutes, until it softens and the soup thickens.

Once the knuckle has cooled slightly, remove the meat from the bone, cut or shred it, and return it to the soup.

Season the soup with mustard, salt, and black pepper, heat through for another 5 minutes, and serve hot.