Snert (Dutch Split Pea Soup)

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.

Add the chopped celery, carrots, potato, onion, leek, and celeriac to the simmering soup. Bring it back to a boil, then reduce the heat again to a simmer.

Let the soup cook, uncovered, for another 30 minutes. Keep an eye on the pot; if the vegetables start to stick to the bottom, add a little extra water.

For a smoother soup, use a stick blender to purée it directly in the pot. Season the soup to taste with salt and pepper.

Return the sliced pork chop and bacon to the soup. If you're using smoked sausage, hold back a few slices for garnish.