Snert (Dutch Split Pea Soup)
This rich, rustic Dutch split pea soup—known as *snert*—is a slow-simmered bowl of comfort, where tender pork, earthy leeks, and fragrant celeriac meld with starchy potatoes and sweet carrots. The result is a thick, velvety broth with layers of savory depth, punctuated by the occasional burst of smoky pork and a whisper of nutmeg for warmth. More than just a meal, it’s a dish that demands patience, rewarding the cook with a deeply satisfying, spoonable warmth that lingers long after the last bite. Worth the effort for its ability to transform humble ingredients into something deeply nourishing and timeless.
Ingredients
- Water2L
- Peas300g
- Pork100g
- Vegetable Stock Cube1
- Celery2
- Carrots2
- Potatoes1 large
- Onion1 small
- Leek1 small
- Celeriac1 cup
- Sausages1 pound
Nutrition
Directions
- 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. 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.
- 3
Remove the pork chop, debone, and thinly slice the meat. Set aside.
- 4
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.
- 5
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.
- 6
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.
- 7
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
- 8
Enjoy!
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