Snert (Dutch Split Pea Soup)
Snert is a thick, savory Dutch pea soup that transforms humble split peas into something deeply satisfying. The technique of cooking peas until they nearly dissolve creates a naturally creamy base without cream, while rendered pork adds body and salt. In the Netherlands, this soup marks the transition into colder months, traditionally served after ice skating. A single vegetable stock cube carries surprising weight here, anchoring the flavor so the vegetables don't need to dominate.
Instructions
Gather the ingredients.
In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.
Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
Remove the pork chop, debone, and thinly slice the meat.
Set aside.
Add the celery, carrots, potato, onion, leek, and celeriac to the soup.
Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
Add the smoked sausage for the last 15 minutes of cooking time.
When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.
If you prefer a smooth consistency, purée the soup with a stick blender.
Season to taste with salt and pepper.
Add the meat back to the soup, setting some slices of rookworst aside.
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
Enjoy!.
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