Snert (Dutch Split Pea Soup)
A Netherlands snack made with pork. Ready in about 1 hour 55 minutes. Difficulty: medium.
- 25 minPrep (about)
- 1 hr 30 minCook (about)
- 1 hr 55 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredients
- 4 oz pork Shopping tip: Pork shoulder (Boston butt), cut in cubes.
- 1 ¼ lb sausages
Fresh & other
- 10 cups water
- 13 oz peas
- 3 celery
- 3 carrots
- 1 potato
- 1 onion
- 1 leek
- 1 ¼ cups celeriac
Spices & seasonings (1): vegetable bouillon cube
- 1 vegetable bouillon cube Shopping tip: Bouillon cubes (UK: stock cubes).
How to make it
Steps in our own plain words.
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Gather the ingredients.
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Bring water, split peas, pork belly or bouillon cube, pork chop and bacon to a boil in a large soup pot.
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Turn the heat down to a simmer, cover.
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Let cook for skimming off any foam, stirring every so often and 45 minutes that rises to the top.
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Remove the thinly slice the meat, debone and pork chop.
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Set aside.
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Add the celeriac, leek, onion, potato, carrots and celery to the soup.
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Return to the boil.
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Turn the heat down to a simmer.
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Let heat, uncovered, for another 30 min, adding a little extra water if your ingredients start to stick to bottom of the pot.
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Add your smoked sausage for the last 15 min of cooking time.
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Wait until the vegetables are tender.
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Remove the bacon and smoked sausage.
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Slice thinly.
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Set aside.
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If you prefer a smooth consistency, purée your soup with a stick blender.
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Season to taste with salt and pepper.
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Add your meat back to your soup, setting some slices of rookworst aside.
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Dish up in heated bowls or soup plates, garnished using slices of rookworst and chopped celery leaf.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.