Snert (Dutch Split Pea Soup)

Story behind the dish

On a chilly day in the Netherlands, there's nothing quite as comforting as a steaming bowl of snert—Dutch split pea soup. This hearty dish has warmed generations, blending smoky meats and tender vegetables into a velvety, nourishing masterpiece. It’s the kind of meal that feels like a warm hug, inviting friends and family to gather around the table with spoons in hand.

Making snert from scratch transforms simple ingredients into an unforgettable comfort food that’s as rich in tradition as it is in flavor. Whether you’re cozying up on a winter afternoon or celebrating Dutch heritage, this soup promises to serve up warmth and a taste of Dutch heartland.

Ingredients

• 6 cups water (1.6 liters)
• 1 1/4 cups split peas (300 g)
• 3.5 oz pork belly or bacon (100 g)
• 1 beef or vegetable stock cube (bouillon)
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large potato, diced
• 1 small onion, chopped
• 1 small leek, cleaned and sliced
• 1 cup celeriac, diced
• 1 lb smoked sausage (rookworst)

Step-by-step

1. Gather all your ingredients and prep the vegetables and meats.
2. In a large soup pot, combine the water, split peas, pork belly or bacon, pork chop, and bouillon cube. Bring to a boil over high heat.
3. Reduce heat to low, cover the pot, and simmer gently for 45 minutes. Stir occasionally and skim off any foam that forms on the surface.
4. Remove the pork chop, debone it, and slice the meat thinly. Set aside.
5. Add the celery, carrots, potato, onion, leek, and celeriac to the pot. Return the mixture to a boil, then lower the heat to keep it simmering uncovered.
6. Let simmer for another 30 minutes, stirring now and then. If the mixture starts to stick, add a splash of water.
7. About 15 minutes before the end of cooking, add the smoked sausage to the pot. Continue simmering.
8. Once the vegetables are tender, remove both the bacon and sausage from the pot. Thinly slice the meats and set aside.
9. For a creamier texture, purée the soup with a stick blender until smooth (or leave it chunky if you prefer). Season with salt and pepper to taste.
10. Return the sliced meats to the soup, reserving some slices of rookworst for garnish. Stir to combine.

Chef’s tips & serving ideas

• Serve the soup hot in pre-warmed bowls or deep plates, garnished generously with slices of rookworst and a sprinkle of chopped celery leaves.
• For added depth, consider serving with crusty Dutch bread or rye toast on the side.

Closing thoughts

Every spoonful of snert envelops you in Dutch tradition, wrapped in a comforting embrace of smoky, hearty ingredients. This dish isn’t just about nourishment—it's about sharing a time-honored recipe that’s been passed down through generations, perfect for creating cozy moments with loved ones. So, gather your ingredients, simmer with love, and enjoy a taste of Dutch warmth.