Name: Traditional Dutch Snert (Erwtensoep)
Prep time: 30 min
Cook time: 120 min
Yield: 6
Cuisine: Netherlands
Ingredients: 500 grams yellow split peas (rinsed and drained); 5 liters cold water; 250 grams smoked pork belly (spek); 300 grams smoked sausage (rookworst); 200 grams celeriac (celery root), peeled and diced; 200 grams carrots, peeled and diced; 1 large leek (white and light green parts only), washed and sliced; 1 large onion, finely chopped; 2 celery stalks, diced; 1 bay leaf; 2 cloves; 1 teaspoon dried thyme; Salt and freshly ground black pepper to taste; 20 grams butter (for sautéing); 2 slices Dutch rye bread (roggebrood) per serving (optional, for serving); 4 slices smoked bacon (ontbijtspek) per serving (optional, for serving)

Snert 🇳🇱 Netherlands

Thick pea soup with sausage and pork

Soup Dutch

Made with

Split peas sausage pork

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