Recipes
Dinner
Dutch
Pea Soup (Snert)
Rich, thick pea soup with split peas, celeriac, and smoked sausage.
100 min
Total time
6
Servings
Medium
Difficulty
Share
Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
6 servings
+
500 g
Split Peas
1 piece
Pork Chop
1 piece
Celery
1 piece
Leek
2 pieces
Potatoes
1 piece
Smoked Sausage
Add to grocery list
Steps
1
Make broth
Bring split peas and pork chop to a boil – 45:00
🔥 45 min
Top Left
Start Step
Pea soup cannot be rushed. The split peas need a long simmer to break down completely naturally.
2
Chop vegetables
Chop leek, celeriac, and carrot – 10:00
🔪 10 min
Top Right
Start Step
Dice the celeriac and carrots finely and evenly. Thick chunks ruin the smooth textural experience of good snert.
3
Add vegetables
Let vegetables simmer – 30:00
🔥 30 min
Top Left
Start Step
As the soup thickens, it burns very quickly on the bottom. Stir thoroughly reaching all the way down, specifically in the last hour.
4
Slice meat & add sausage
Remove chop, slice finely, add sausage – 15:00
🔪 15 min
Center
Start Step
Snert always tastes better on the second day. Let it cool overnight; it should be thick enough to stand a spoon upright in it!
5
Serve
Serve with rye bread and bacon – 2:00
⏸ 2 min
Bottom Left
Start Step
Serve with a slice of dark rye bread (roggebrood) smeared with Katenspek for the ultimate nostalgic Dutch winter meal.
Chef Tips
Pea soup cannot be rushed. The split peas need a long simmer to break down completely naturally.
Skim off the grey foam that floats to the surface early in the boil. It leads to a much cleaner tasting soup.
Dice the celeriac and carrots finely and evenly. Thick chunks ruin the smooth textural experience of good snert.
As the soup thickens, it burns very quickly on the bottom. Stir thoroughly reaching all the way down, specifically in the last hour.
Snert always tastes better on the second day. Let it cool overnight; it should be thick enough to stand a spoon upright in it!
Serve with a slice of dark rye bread (roggebrood) smeared with Katenspek for the ultimate nostalgic Dutch winter meal.
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