Erwtensoep (Snert - Dutch Split Pea Soup)

Prep time: 20 minutes

Cook time: 2 hours

Total time: 2 hours 20 minutes

Servings: 8 servings

Country of Origin: Netherlands

Description

A thick traditional Dutch winter soup made from green split peas, pork chops, celeriac, leeks, and sliced smoked rookworst sausage.

Presentation & How It's Eaten

Served hot in thick bowls, traditionally so thick that a spoon stands upright, accompanied by dark rye bread topped with smoked bacon (katenspek).

Ingredients

• 2 cups (1 lb) green split peas, rinsed

• 1 lb pork chops or pork shoulder, bone-in

• 1 Dutch rookworst (or smoked kielbasa sausage), sliced into coins

• 1 celeriac root (celery root), peeled and diced

• 2 large leeks, washed and sliced

• 2 medium carrots, diced

• 2 medium potatoes, peeled and diced

• 8 cups water

• Salt and black pepper, to taste

Step-by-Step Directions

1. Boil Pork & Peas: Place split peas, bone-in pork chops, and water in a large pot. Bring to boil, skim off foam, cover and simmer 1 hour until peas break down.

2. Shred Meat: Remove pork chops, discard bones, chop meat into small pieces, and return meat to pot.

3. Add Vegetables: Stir in diced celeriac, leeks, carrots, and potatoes. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.

4. Add Sausage: Add sliced rookworst sausage coins during last 15 minutes of cooking.

5. Rest & Serve: Season with salt and pepper. Let soup rest 10 minutes (or overnight) before serving.

Optional

• Celery Leaves: Stir in chopped fresh celery leaves right at the end.

Cooking Tips

• Tastes Better Next Day: Snert naturally thickens overnight into an iconic thick porridge consistency when reheated the next day.

Nutrition Facts

(Estimated per serving, based on 8 servings)

• Calories: ~420 kcal

• Total Fat: 18g

• Saturated Fat: 7g

• Cholesterol: 55mg

• Sodium: 640mg

• Total Carbohydrates: 42g

• Dietary Fiber: 12g

• Sugars: 6g

• Protein: 26g