Dutch Snert Recipe
Snert, also known as Dutch split pea soup, is a traditional soup from the Netherlands made with green split peas, celeriac, leeks, and meat. It is slowly cooked until the peas become soft and thick, creating a hearty dish often enjoyed as a main meal. While it can be served with bread, it is traditionally followed by pancakes.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Dutch
Servings 4 Yield
Calories 140 kcal
- 2 cups Green Split peas
- 8 cups Water
- 2 Carrots
- 1 cup Celery stalks
- 1 Onion
- 2 Bay leaves
- Black pepper and salt - to taste
- 1 Rookworst
Rinse the split peas and remove anything that doesn't belong (stones, sticks, dried up discolored peas).
Put the peas and 8 cups of water in a soup pot.
Peel and chop the vegetables and add to the peas.
Bring to a boil, add the bay leaves, then turn down the heat and simmer for about 40 minutes.
Stir it occasionally so it doesn’t burn, add some water if you feel the soup is getting too thick.
When the peas are soft, remove the bay leaf and stir the soup several times vigorously to break down the peas, until creamy.
Slice the rookworst and add it to the pot.
Turn the heat back up until the meat is hot.
Taste and adjust the salt level if needed.
Season with black pepper and serve.
Calories: 140kcalCarbohydrates: 26gProtein: 9gFat: 1gSodium: 201mgFiber: 10gSugar: 5g
Keyword Dutch Snert Recipe