Snert (Dutch Split Pea Soup) | Taste Board

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Snert (Dutch Split Pea Soup)

Snert (Dutch Split Pea Soup)

Side

Netherlands

Soup

Cake

YouTube Thumbnail

Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Water : 2L
- Peas : 300g
- Pork : 100g
- Vegetable Stock Cube : 1
- Celery : 2
- Carrots : 2
- Potatoes : 1 large
- Onion : 1 small
- Leek : 1 small
- Celeriac : 1 cup
- Sausages : 1 pound

Instructions

1 - Gather the ingredients.

2 - In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.

3 - 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.

4 - Remove the pork chop, debone, and thinly slice the meat.

5 - Set aside.

Snert (Dutch Split Pea Soup) | Taste Board

6 - Add the celery, carrots, potato, onion, leek, and celeriac to the soup.

7 - 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.

8 - Add the smoked sausage for the last 15 minutes of cooking time.

9 - When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.

10 - If you prefer a smooth consistency, purée the soup with a stick blender.

11 - Season to taste with salt and pepper.

12 - Add the meat back to the soup, setting some slices of rookworst aside.

13 - Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

14 - Enjoy!.