Snert (Dutch Split Pea Soup)

By Cookbook Directory

Recipe overview

75 minutes | 30 minutes | 105 minutes

This recipe describes how to make Snert, a traditional Dutch split pea soup. It is a hearty and flavorful soup, often enjoyed as a main course or a substantial side dish, especially during colder weather.

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Serves:
Side
Dutch
Soup
Cake

Ingredients

Units: metric

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  • 2 l - Water (L)
  • 300 g - Peas (null)
  • 100 g - Pork (null)
  • 1 null - Vegetable Stock Cube (null)
  • 2 nulls - Celery (null)
  • 2 nulls - Carrots (null)
  • 1 large - Potatoes (null)
  • 1 small - Onion (null)
  • 1 small - Leek (null)
  • 1 cup - Celeriac (null)
  • 1 lb - Sausages (pound)

Instructions

  1. Gather all listed ingredients before you begin cooking.2. In a large soup pot, combine 2.0 l Water, 300.0 g Peas, 100.0 g Pork, and 1.0 Vegetable Stock Cube.3. Place the pot on high heat and bring the mixture to a rolling boil.4. Once boiling, reduce the heat to low. The liquid should maintain a gentle simmer.5. Cover the pot with a lid. Cook for 45 minutes.6. Stir the soup occasionally during this time to prevent anything from sticking to the bottom of the pot. Skim off any foam that forms on the surface.7. Carefully remove the cooked Pork from the pot.8. If the Pork has bones, debone it. Then, thinly slice the cooked Pork meat. Set these slices aside.9. Add 2.0 Celery, 2.0 Carrots, 1.0 large Potatoes, 1.0 small Onion, 1.0 small Leek, and 1.0 cup Celeriac to the soup pot.10. Increase the heat to high again to bring the soup back to a boil.11. Once boiling, reduce the heat to low. Let the soup simmer gently, uncovered, for an additional 30 minutes.12. If the soup becomes too thick or if ingredients start to stick, add a small amount of extra water as needed.13. Add 1.0 lb Sausages to the soup during the final 15 minutes of this 30-minute simmering period.14. Check if the vegetables are tender by piercing them with a fork. They should be very soft.15. Remove the cooked Pork slices and the cooked Sausages from the pot.16. Thinly slice the cooked Sausages.17. For a smooth soup, use a stick blender to purée the soup directly in the pot until it reaches your desired consistency.18. Season the soup with salt and pepper to taste.19. Return the sliced Pork and most of the sliced Sausages to the soup.20. Keep a few slices of Sausage separate for garnishing.21. Pour the hot soup into warmed bowls or soup plates.22. Garnish each serving with the reserved sausage slices.23. Optionally, you may also garnish with chopped celery leaves.24. Serve immediately and enjoy your Snert!