Snert (Dutch Split Peas Soup)
Snert is a traditional Dutch soup made with split peas, vegetables, and pork.
Its texture is so thick that a spoon should be able to remain in an upright position when placed in the middle of the cooking pot, so snert is often made a day in advance, then reheated the next day.
The soup is a wintertime staple in the Netherlands, and it’s traditionally served on New Year, with rookworst sausage and Dutch rye bread on the side.
HOW TO STORE AND FREEZE
Leftover split pea soup can be store in the fridge for up to five days.
Freeze this soup for up to three months by placing it in an airtight container or freezer bags.
RECIPE INGREDIENTS
1 3/4 liters water
300 grams dried green split peas
100 grams pork belly, Dutch speklapjes or thick-cut bacon
1 pork chop
1 bouillon cube, vegetable, pork, or chicken
2 stalks celery
2- 3 carrots, peeled and sliced
1 large potato, peeled and cubed
1 small onion, chopped
1 small leek, sliced
1 cup cubed celeriac
1 pound sausage, chopped rookworst smoked sausage, or smoked soft metwurst or frankfurter/wiener sausages
Salt, to taste
Freshly ground black pepper, to taste
1 handful celery leaves, chopped, for garnish
DIRECTIONS ON HOW TO MAKE SNERT (DUTCH SPLIT PEAS SOUP)
In a large soup pot under medium high heat, 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 scooping 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.
HERE ARE SOME RECIPES YOU CAN PREPARE:
TRADITIONAL DUTCH HUTSPOT RECIPE
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1 3/4 liters water
300 grams dried green split peas
100 grams pork belly, Dutch speklapjes or thick-cut bacon
1 pork chop
1 bouillon cube, vegetable, pork, or chicken
2 stalks celery
2- 3 carrots, peeled and sliced
1 large potato, peeled and cubed
1 small onion, chopped
1 small leek, sliced
1 cup cubed celeriac
1 pound sausage, chopped rookworst smoked sausage, or smoked soft metwurst or frankfurter/wiener sausages
Salt, to taste
Freshly ground black pepper, to taste
1 handful celery leaves, chopped, for garnish
Instructions
In a large soup pot under medium high heat, 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 scooping 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.