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(Recipe) Snert & How to Make Dutch Pea Soup

22
Nov.

After a cold, rainy day, there’s nothing more delightful than a warm bowl of snert. This pea soup is hearty, flavorful, and perfect for the winter season!

What’s in a Name? Snert or Pea Soup?

This thick soup, made from split peas, is a genuine winter tradition in the Netherlands. It’s especially popular at winter food stalls (‚koek en zopie‘) and the New Year’s Dive event. Traditionally, it’s served with smoked sausage, rye bread, and ‚katenspek‘ (a type of Dutch bacon). Interestingly, it’s only called ’snert‘ when you add pork trotters or ribs and let the soup sit for a day.

Meat for the Soup

For this recipe, I use a pork trotter. You can get this from a butcher, but if it’s not available, opt for pork shoulder chops. Of course, the smoked sausage is what really completes this dish.

Smoked sausage is a traditional Dutch product: the ground meat is mixed with spices and salt. Although traditionally smoked, these days, smoke flavor is often added. However it’s made, it’s delicious!

(Recipe) Snert – Pea Soup & how to make it the Dutch way

Preparation Time: 2 hours
Total Time: 2 hours
Course: Main Dish
Serves: 6 portions

After a cold, rainy day, there’s nothing more delightful than a warm bowl of snert. This pea soup is hearty, flavorful, and perfect for the winter season!

Ingredients

400 grams split peas
2 liters water
2 thick pork ribs (approx. 500 grams)
150 grams sauerkraut bacon
1 smoked sausage
250 grams onions, chopped
1 celeriac, diced
1 winter carrot, sliced
2 leeks, sliced into rings
2 potatoes, peeled and diced
4 tablespoons celery, chopped
2 bay leaves
2 meat bouillon cubes
Salt and pepper to taste

Instructions

Rinse the split peas. In a large pot, combine peas, water, pork ribs, sauerkraut bacon, and bay leaves. Bring to a boil, skimming off any foam, and cook for about 45 minutes until the peas are soft.
Remove the meat from the pot.
Add onions, celeriac, carrot, leek, and potatoes to the pot.
Bring to a boil and cook for about 45 minutes until the vegetables are tender.
In the last 15 minutes, add the sliced smoked sausage.
Cut the cooked meat into pieces (discard any fat) and add it back to the pot along with the bouillon cubes. Stir well.
Season with salt and pepper.
Garnish the soup with chopped celery and serve hot.

Enjoy your delicious Dutch Pea Soup!