Snert (Dutch Split Pea Soup)

Side · Netherlands classic.

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

Method

1. Bring to a boil — Gather the ingredients. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.
2. Simmer — 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.
3. Prep and chop — Remove the pork chop, debone, and thinly slice the meat. Set aside.
4. Add ingredients — Add the celery, carrots, potato, onion, leek, and celeriac to the soup.
5. Bring to a boil — 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.
6. Add ingredients — Add the smoked sausage for the last 15 minutes of cooking time.
7. Continue cooking — When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.
8. Blend — If you prefer a smooth consistency, purée the soup with a stick blender.
9. Season — Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
10. Serve — Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy!

More Netherlands recipes

• Apple cake
• Apple Potato Mash (Hete bliksem)
• Bitterballen (Dutch meatballs)
• Boterkoek (Dutch Butter Cake)
• Dutch Apple Pie
• Dutch poffertjes (mini pancakes)