Traditional Dutch Pea Soup (a.k.a. Snert)
Intro: Traditional Dutch Pea Soup (a.k.a. Snert)
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.
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.
STEP 2: Celery Root
The key ingredient to this soup is the root of the celery plant. It imparts a very distinctive flavor.
STEP 3: Meats
This soup is chockfull of meats. Specifically: pork. Slab bacon, cut into chunks; a bone-in pork chop (or pork feet, traditionally) and Dutch "rookworst", a smoked sausage. You can substitute one of those vacuum sealed Kielbasas for the rookworst, or better yet, a fresh Kielbasa from your local Polish butcher.
STEP 4: Start
Put peas in pan along with the pork and chopped up bacon and some bay leaves and cloves. Bring it to a low boil.
I usually eyeball it, but I think the ratio is around 500g split peas to 1 liter of water. If it gets too thick too soon, just add water.
I usually eyeball it, but I think the ratio is around 500g split peas to 1 liter of water. If it gets too thick too soon, just add water.
STEP 5: After a Couple of Minutes
It'll start to foam. Remove the foam with a slotted spoon.
STEP 6: Prepare the Rest of the Ingredients
Peel the potatoes and the celery root, and cut into big chunks. Do the same with the onion, the carrots, and the leeks.
STEP 7: Leaf Celery, or Celery Leaves
If you can find it, use leaf celery ("Zwolse Krul"). Otherwise, get some nice leafy celery stalks and chop up the leaves. You won't need the stalks; save them for a Bloody Mary or something.
STEP 8: Add Everything to the Pan
and bring it to a nice slow boil.
STEP 9: No Set Time.
This can easily take an hour, or more. It doesn't really matter. You'll know when it's near to done when the veggies start to dissolve and the peas are starting to bind the liquid.
STEP 10: Close to Done.
Remember that pork chop at the bottom of the pan?
STEP 11: Shred the Meat
Take the pork chop out of the pan, and shred the meat. Remove any bones.
STEP 12: Look at That Kielbasa
Just look at it!
Then, cut it up in chunks and add it to the pot, along with the shredded meat from the previous step.
Then, cut it up in chunks and add it to the pot, along with the shredded meat from the previous step.
STEP 13: This Is the Look We're Going For
The soup will have thickened considerably. This is probably around an hour and a half in.
STEP 14: Done
When you can stand up a spoon in the soup, it's done and ready to serve.
STEP 15: Serve!
And enjoy.
You can refrigerate or freeze any leftovers.
You can refrigerate or freeze any leftovers.
22 Comments
AmandaM91 1 year ago
Paulus44 11 years ago
If it is ok the people here like my "snert" always and want more.
Paul
mdeloor 3 years ago
Any time I've been back to holland, I've noticed that they have thunderstorms far more frequently than what we experience here on Vancouver Island, Canada.
I've only had it happen to me twice. And even though the soup was in the fridge, it turned sour. And sure enough we had thunderstorms moving overhead. Strange but true. Anyone out there have an explanation of why that would happen?
thepelton 13 years ago
monospace 13 years ago
Bonzadog 8 years ago
The Germany do an excellent Pea soup with smoked pork loin and sausage.
But also Grünkohl --> Boerenkool (best eaten after the first frost) and
again - Kassler (smoked pork loin) and Kohlwurst (smoked and unsmoked) made for just this dish. If in Northen Germany well worth trying both.
I am a great fan on the Netherlands Pea Soup too!
Saint 13 years ago
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.
wdykstra 11 years ago
chrstyt 9 years ago
Hehe I will have to remember that! Funny
godofal 13 years ago
i've heard of "goudse" cheese in the US, but also heard it's like plastic
so if snert is known there, would it be the "fake" version of it?
Tonydw53 11 years ago
monospace 13 years ago
godofal 13 years ago
anyway, i prefer soup in cans, not that good, but alot less work for 1 person :P
jtrent 12 years ago
mztreee 13 years ago
monospace 13 years ago
wazzup105 13 years ago
Could also be that you are keeping stuff secret because you will participate in the world championship "snert" cooking :-)
http://www.oudhollandschegerechten.nl/index.php?p=shownieuws&ID=34 (in Dutch)
monospace 13 years ago
CrLz 13 years ago
85rocco 13 years ago