Snert — Dutch Split Pea Soup

About This Recipe

Snert (the Dutch nickname for erwtensoep, split pea soup) is the Netherlands' most beloved winter dish and a national institution: a soup so thick that, according to the traditional test, a spoon should stand upright in it. Made from yellow or green split peas slow-cooked with a meaty smoked pork knuckle, celeriac, leek, carrot and celery until the peas completely dissolve into a thick, creamy porridge, it is finished with slices of rookworst (Dutch smoked sausage) and often served with roggebrood (dark rye bread) and butter. Snert is deeply associated with cold weather, ice skating (traditionally sold at outdoor rinks), and the Dutch concept of 'gezelligheid' — cosy togetherness. It improves dramatically overnight and is at its best on the second day.

Ingredients

Serves 6

• 500 gsplit peas(green or yellow)
• 1 smokedpork knuckle or 400g smoked pork ribs
• 2 mediumonions(diced)
• 2 stalkscelery(diced)
• 1 mediumceleriac(peeled and diced)
• 2 mediumcarrots(diced)
• 2 stalksleek(sliced)
• 2 litreswater
• 1 teaspoonsalt
• 1 teaspoonwhite pepper
• 2rookworst (Dutch smoked sausage)(sliced, to serve)
• 1 loafdark rye bread(to serve)

Instructions

1. 1

   Start the soup

   Rinse split peas. Place in a large pot with pork knuckle, onion, celery and water. Bring to a boil, skim foam. Reduce heat and simmer for 1 hour.

2. 2

   Add vegetables

   Add celeriac, carrots and leek. Continue simmering for 45 minutes until the peas have completely dissolved and the soup is very thick.

   The soup should become completely smooth and thick as the peas dissolve — this is the goal.

3. 3

   Shred the pork

   Remove the pork knuckle. Shred the meat, discard bones and skin. Return meat to the soup. Season with salt and white pepper.

4. 4

   Add rookworst and serve

   Slice rookworst and add to the soup 5 minutes before serving to warm through. Serve with dark rye bread and butter.

Variations

• •

  Vegetarian snert: omit the pork, use smoked paprika and extra celeriac for smokiness.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

• •

  Make-ahead: prepare the base a day in advance and reheat gently — most braises and stews actually taste better on day two.

Storage

Refrigerate for up to 5 days — this is genuinely better reheated. It thickens to a solid mass when cold — add water when reheating and stir well. Freezes very well for up to 3 months.

Frequently Asked Questions