1. Recipes

How to Make Snert (Dutch Split Pea Soup) - A Step-by-Step Guide

If you're looking for a hearty and comforting soup to warm you up on a cold winter day, then look no further than Snert, also known as Dutch Split Pea Soup. This rich and flavorful soup is a staple in Dutch cuisine and is often enjoyed during the winter months when the weather is chilly and the days are short.

Snert is a thick and hearty soup made from split peas, vegetables, and smoked sausage. It's a one-pot meal that is not only delicious but also incredibly satisfying. The combina...

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Ingredients

  • 1 pound bone-in gammon (cured pork leg)
  • 2 (14 ounce) bags dried split peas
  • 8 ounces pork belly
  • 1 small celeriac (celery root), peeled and chopped
  • 2 leeks, sliced into 1/2-inch rings
  • 2 small onions, chopped
  • 1 carrot, chopped
  • 1 smoked sausage
  • 1 bunch fresh celery leaves, chopped
  • salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 46 mins
  • Additional Time: 10 mins
  • Total Time: 3 hrs 26 mins
  • Servings: 8
  • Yield: 8 servings

  • Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
  • Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
  • Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
  • Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
  • Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
  • Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

    • Nutrition

    539 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 42mg
    • Sodium: 865mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 29g
    • Total Sugars: 12g
    • Protein: 42g
    • Vitamin C: 15mg
    • Calcium: 136mg
    • Iron: 6mg
    • Potassium: 1494mg

    Categories

    Soup recipes
    Dutch recipes
    Split pea recipes
    Main recipes
    Traditional recipes