NetherlandsSide dish
Snert (Dutch Split Pea Soup)
Snert is a hearty Dutch split pea soup, thick with green peas and a mix of root vegetables like celery, carrots, potato, onion, leek, and celeriac. It starts with a long simmer for the peas and pork, building a rich base. Later, smoked sausage joins the pot, adding another layer of flavor. You can serve it chunky or purée it for a smoother texture, then finish with slices of the smoked sausage and fresh celery leaf.
44 minServes 4
Method
7 steps · 44 min total
- 01
Gather Ingredients
Gather all your ingredients before you start cooking. - 02
Simmer Peas and Pork
In a large soup pot, combine the 2 liters water, 300 grams split peas, 100 grams pork belly or bacon, the pork chop, and the vegetable bouillon cube. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let it cook for 45 minutes. Stir occasionally and use a spoon to skim off any foam that collects on the surface.
