Snert (Dutch Split Pea Soup)
Split peas and pork simmered spoon-standing thick — the Netherlands' legendary winter soup.
- Total
- 25 min
- Serves
- 4
The Netherlands' legendary winter soup: split peas simmered with pork, sausage and root vegetables until so thick a spoon stands upright — the Dutch test for a proper snert. Smoky, hearty and warming, it's the soup of cold-weather skating days. Served with rye bread, it's a full meal that defines Dutch winter comfort.
Ingredients
- 2L Water
- 300g Peas
- 100g Pork
- 1 Vegetable Stock Cube
- 2 Celery
- 2 Carrots
- 1 large Potatoes
- 1 small Onion
- 1 small Leek
- 1 cup Celeriac
- 1 pound Sausages
Instructions
- Gather the ingredients.
- In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
- Remove the pork chop, debone, and thinly slice the meat. Set aside.
- Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
- Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.
- If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
- Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
- Enjoy!
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 50 g
Adapted from thespruceeats.com. Rewritten and re-photographed by MealIdeas.
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