Step-by-step instructions on how to make the traditional Dutch split pea soup called "snert". Unlike the American variety, this is a thick soup full of vegetables and pork. A classic winter dish, it's commonly served with pumpernickel bread and cured, uncooked bacon.

Please note that I am not giving any ratios or amounts. I think all of the ingredients are essential, but, for example, you can add more onions if you like them, use less meat if you prefer and so on.

Step 1: Ingredients

Ingredients: Peas, celery root, celery leaf, potatoes, onions, leeks, carrots, pork chops, bacon, and kielbasa (in lieu of Dutch smoked sausage). Bay leaf, cloves, and pepper to taste.
If boerenkool is broccolli, which I suspect, I would add it. Probably some mushrooms as well.
Boerenkool is curly kale, and mashed with potatoes and served with sausage, is another classic Dutch winter dish. It has no place at all in this traditional pea soup, and neither do broccoli or mushrooms. That is to say, I guess you could add whatever you'd like, but it wouldn't be "snert" anymore.
<p>The Germany do an excellent Pea soup with smoked pork loin and sausage.</p><p>But also Gr&uuml;nkohl --&gt; Boerenkool (best eaten after the first frost) and</p><p>again - Kassler (smoked pork loin) and Kohlwurst (smoked and unsmoked) made for just this dish. If in Northen Germany well worth trying both.</p><p>I am a great fan on the Netherlands Pea Soup too!</p>
Boerenkool translates as kale, used in another Dutch staple food, the Boerenkool Stamppot. It's basically just cooked kale mashed together with potatoes served with smoked sausage.<br>When adding mushrooms dried ones would be best, along with a bit of dry sherry. Taste-wise it wouldn't be very necessary here, unless you would make it vegetarian.
Looks really good just like the way my Mom makes it. My Father, who is in heaven now used to say &quot;Snert, hou je broek fast!&quot; I have no idea if I spell this correctly but I think it is Frisian for &quot;Snert, hold your pants tight (or closed)&quot; referring to the fact that this dish contains lots of fibre which may cause you to... never mind ;-) You get the idea.
<p>Hehe I will have to remember that! Funny</p>
Great, almost the same way as my mother did in Netherland. I live in the Philippines and make this &quot;snert&quot; too. Sometimes it will, special when it is warm, turn into a very unteasty sour soup is a short time. Not eatable. <br>If it is ok the people here like my &quot;snert&quot; always and want more. <br> <br>Paul
hmm, im wondering how much countries (behalve nederland en &quot;omstreken&quot; natuurlijk) actually know this soup...<br>i've heard of &quot;goudse&quot; cheese in the US, but also heard it's like plastic<br>so if snert is known there, would it be the &quot;fake&quot; version of it?
This soup or Snert as we know it is well known in Australia too <br>
You can get all kinds of Gouda cheese here in the US, imported directly from Holland. No problems there. Americans are also well aquainted with split pea soup. But it's nothing like &quot;snert&quot;: its rather thin, doesn't contain many other vegetables aside from the peas, and not nearly as much meat -- usually just some cubed ham.
&quot;goudse kaas&quot; isnt copyrighted or something, so any cheese maker can use it, imported or not :P<br><br>anyway, i prefer soup in cans, not that good, but alot less work for 1 person :P
great recipe :) wil def give this a go
looks delicious, but why isn't it entered into the homemade soup contest? i'd definitely have voted for it
It *was* entered in the contest. Thanks for the compliment.
&quot;snert is a personal thing. There are family recipes all over the country and every bowl of snert tastes different. I like this recipe because it doesn't give any quantities so you can figure out what you like best. <br> <br>Could also be that you are keeping stuff secret because you will participate in the world championship &quot;snert&quot; cooking :-) <br> <br>http://www.oudhollandschegerechten.nl/index.php?p=shownieuws&amp;ID=34 (in Dutch)
The only rule of thumb is this: 500g split peas per 1 liter water. Everything else is personal taste. I based this recipe on how my mom cooks it, but you're right, every family probably has a slightly different version.
Wow, looks great. Love celery root, I'll have to try this!
This is quite different from the erwtensoep I learned to loath as a child, I might give this one a try. Definitely no boerenkool added though.
Ik heb net m'n buik vol met boerenkool :-)<br><br>Goeie i'ble!
Well I'll be switched. It really is called &quot;snert&quot; and it very much looks like dinner for me in the near future.

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Bio: Flash programmer by day, rock star by night. Dutch expat. Enduring cynic. Good egg.
More by monospace:Hollandse Gehaktballen (Dutch Meat Balls) New York Style Cheesecake with Almonds and a Speculaas Crust Traditional Dutch Pea Soup (a.k.a. Snert) 
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