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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 140kcalCarbohydrates: 26gProtein: 9gFat: 1gSodium: 201mgFiber: 10gSugar: 5g
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