Snert (Dutch Split Pea Soup)

About This Recipe

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.

Ingredients

Serves 6

• 500 ggreen split peas(soaked overnight)
• 300 gpork shoulder(cut into chunks)
• 200 grookworst (smoked sausage)(sliced)
• 200 gceleriac(diced)
• 2leeks(sliced)
• 2carrots(diced)
• 1 stalkcelery(sliced)
• 1.5 litreswater or pork stock
• 1 tspsalt
• 1 tspblack pepper
• 4 slicesrye bread(to serve)

Instructions

1. 1

   Start base

   Drain split peas. Combine with pork shoulder and stock in a large pot. Bring to a boil. Skim foam. Simmer 60 minutes.

2. 2

   Add vegetables

   Add celeriac, leeks, carrots and celery. Continue simmering 30 minutes until split peas have completely broken down.

3. 3

   Add sausage

   Shred the pork shoulder. Add rookworst and shredded pork back to the pot.

4. 4

   Thicken

   Simmer uncovered 20 more minutes until the soup is very thick. Season with salt and pepper.

5. 5

   Rest overnight

   Snert is even better the next day. Reheat gently with a splash of water. Serve with rye bread spread with butter.

Variations

• •

  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.

Storage

Refrigerate for 5 days — improves daily. Freezes well for 3 months.

Frequently Asked Questions