Snert (Dutch Split Pea Soup)
Snert (Dutch Split Pea Soup) is a classic Netherlands side that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Peas, Pork, Vegetable Stock Cube, Celery, Carrots, Potatoes, Onion, Leek, Celeriac and Sausages, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve as an enticing appetizer with complementary dipping sauces or as an accompaniment to a hearty main course.
If you enjoy authentic Netherlands cooking, be sure to also explore our recipe for Apple Potato Mash (Hete Bliksem).
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Ingredients
- Water2L
- Peas300g
- Pork100g
- Vegetable Stock Cube1
- Celery2
- Carrots2
- Potatoes1 large
- Onion1 small
- Leek1 small
- Celeriac1 cup
- Sausages1 pound
Step-by-Step Instructions
14 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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!
👨🍳 Chef's Culinary Notes
Cultural Heritage
Snert (Dutch Split Pea Soup) carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown peas in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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