This traditional Dutch soup is a soup made from split peas. The name ‘Snert’ is normally used in the Netherlands, officially you call pea soup ‘Snert’ when the soup has been left overnight. This makes the soup particularly thick. The soup is usually eaten in the winter and is so thick that it looks more like porridge than soup. The Pea Soup is traditionally eaten in the Netherlands with rye bread, topped with bacon.
Preperation: 30 minutes + 3 hours simmer
Quantity: 4-6 persons
500 g split peas
150 g potatoes
2 chopped steaks
2 pork chops
1 smoked sausage
2 bay leaves
3 bouillon cubes
Put some butter in the pan in which you are going to steep the soup. When the butter has melted, toss the chopped steaks and pork chops into the pan and fry them until brown.
Toss a liter of water on the meat in the pan and bring it to a boil. Then scoop off the foam.
Rinse split peas in a colander and then toss them into the pan. They don’t have to soak first. Add bay leaves, peppercorns and the bouillon cubes. Then add another 1 liter of water and then bring it back to the boil.
Wash, clean and cut all vegetables into dices. When everything is cut, put all vegetables in the pan, reduce heat and simmer the soup for one and a half to two hours.
Remove the chopped steaks from the soup and let it cool down. First remove all bone from the meat and then cut the meat into small pieces and put it back in the soup. Then also cut the pork chop into small pieces and fry it in a frying pan until it is nice and crispy. Then throw the pieces of bacon into the soup again.
Fish the bay leaves from the soup and add salt and pepper to the soup.
Cut the smoked sausage into pieces and toss it into the pan 15 minutes before serving the soup.
Enjoy your meal!
The book below is highly recommended for more Dutch recipes.
Instructional video of this recipe on youtube: