Snert is the Netherlands' national winter soup — a split pea soup so thick it is almost a stew. Traditionally made on the first cold day of the year and then eaten the next day when it has thickened even further, it contains smoked rookworst sausage, pork shoulder, celery root and leeks. A proper snert should be thick enough that a spoon stands upright. It is warming, filling and deeply satisfying.
Serves 6
Drain split peas. Combine with pork shoulder and stock in a large pot. Bring to a boil. Skim foam. Simmer 60 minutes.
Add celeriac, leeks, carrots and celery. Continue simmering 30 minutes until split peas have completely broken down.
Shred the pork shoulder. Add rookworst and shredded pork back to the pot.
Simmer uncovered 20 more minutes until the soup is very thick. Season with salt and pepper.
Snert is even better the next day. Reheat gently with a splash of water. Serve with rye bread spread with butter.
The overnight rest is highly recommended — the flavour deepens dramatically.
The soup should be so thick a spoon stands upright — a Dutch benchmark for quality.
Rookworst (Dutch smoked sausage) is available at Dutch or German grocery stores; smoked kielbasa or frankfurter are substitutes.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a pig's trotter to the stock for extra body and gelatine.
Make entirely vegetarian with smoked paprika and vegetable stock.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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.
Refrigerate for 5 days — improves daily. Freezes well for 3 months.
Snert has been a Dutch staple for centuries. Traditionally it was made on skating days — when the canals froze and Dutch families went ice skating, warming up with a bowl of snert sold at stalls by the ice.
A Dutch smoked pork sausage with a strong smoky flavour. German Mettwurst, Polish kielbasa or Spanish chorizo (fresh, not dried) are reasonable substitutes.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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