Dutch · Side
Snert (Dutch Split Pea Soup)
A thick, hearty Dutch soup made with split peas, pork belly, smoked sausage, and winter vegetables like leeks and celeriac. This traditional winter warmer is substantial enough to be a complete meal and improves in flavor when reheated.
The Method
Instructions
First things first, go ahead and gather all your ingredients so you have everything within reach. It makes the whole cooking process a lot smoother and more enjoyable when you're not scrambling around halfway through the recipe.
Now, grab a large soup pot and pour in the water, then add the split peas along with your pork belly or bacon, pork chop, and that vegetable bouillon cube. Bring everything up to a lively boil over medium high heat. Once it's bubbling away, lower the heat down to a gentle simmer. Cover the pot with a lid but leave it slightly ajar so steam can escape. Let the soup cook this way for about 45 minutes. Every now and then, give it a good stir to keep things from sticking to the bottom and keep an eye out for any foam that might rise to the surface,go ahead and skim that off with a spoon to keep your broth nice and clear.
After the 45 minutes, carefully fish out the pork chop and set it aside to cool for a moment. Once it's cool enough to handle, remove the bones and slice the meat into thin pieces. This will add a wonderful texture and flavor to your soup later on, so don't rush this step.
Next, it's time to add the hearty veggies,drop in the celery, carrots, diced potatoes, onion, leek, and celeriac right into the pot. Turn the heat back up just enough to bring everything to a boil again, then reduce to a simmer, but this time leave the pot uncovered. Let it cook for another 30 minutes so the vegetables get nice and tender. Keep an eye on your soup and if it starts to stick to the bottom or looks a bit too thick, gently stir in a little extra water to keep everything moving smoothly.
When there are about 15 minutes left on the clock, add the smoked sausage to the pot. This will give it just enough time to warm through and absorb some of those delicious flavors. Once your vegetables are soft and cooked to perfection, remove the bacon and smoked sausage from the pot. Slice them thinly as well and set them aside with the pork slices you prepared earlier.
If you like your snert with a silky smooth texture, now's the moment to grab your stick blender and gently purée the soup right in the pot. But if you prefer it chunky and rustic, no worries,just leave it as is. After blending or not, taste your soup and season with salt and pepper until it hits just the right spot. Then, stir the sliced pork and most of the sausage back into the soup, but feel free to reserve some slices of rookworst to use as a tasty garnish.
Finally, ladle your warm, comforting snert into heated bowls or soup plates. Sprinkle the top with a few slices of rookworst and a handful of chopped celery leaf for a fresh, vibrant finish. Now sit back, take a deep breath, and enjoy every hearty spoonful of this classic Dutch split pea soup!
Now, grab a large soup pot and pour in the water, then add the split peas along with your pork belly or bacon, pork chop, and that vegetable bouillon cube. Bring everything up to a lively boil over medium high heat. Once it's bubbling away, lower the heat down to a gentle simmer. Cover the pot with a lid but leave it slightly ajar so steam can escape. Let the soup cook this way for about 45 minutes. Every now and then, give it a good stir to keep things from sticking to the bottom and keep an eye out for any foam that might rise to the surface,go ahead and skim that off with a spoon to keep your broth nice and clear.
After the 45 minutes, carefully fish out the pork chop and set it aside to cool for a moment. Once it's cool enough to handle, remove the bones and slice the meat into thin pieces. This will add a wonderful texture and flavor to your soup later on, so don't rush this step.
Next, it's time to add the hearty veggies,drop in the celery, carrots, diced potatoes, onion, leek, and celeriac right into the pot. Turn the heat back up just enough to bring everything to a boil again, then reduce to a simmer, but this time leave the pot uncovered. Let it cook for another 30 minutes so the vegetables get nice and tender. Keep an eye on your soup and if it starts to stick to the bottom or looks a bit too thick, gently stir in a little extra water to keep everything moving smoothly.
When there are about 15 minutes left on the clock, add the smoked sausage to the pot. This will give it just enough time to warm through and absorb some of those delicious flavors. Once your vegetables are soft and cooked to perfection, remove the bacon and smoked sausage from the pot. Slice them thinly as well and set them aside with the pork slices you prepared earlier.
If you like your snert with a silky smooth texture, now's the moment to grab your stick blender and gently purée the soup right in the pot. But if you prefer it chunky and rustic, no worries,just leave it as is. After blending or not, taste your soup and season with salt and pepper until it hits just the right spot. Then, stir the sliced pork and most of the sausage back into the soup, but feel free to reserve some slices of rookworst to use as a tasty garnish.
Finally, ladle your warm, comforting snert into heated bowls or soup plates. Sprinkle the top with a few slices of rookworst and a handful of chopped celery leaf for a fresh, vibrant finish. Now sit back, take a deep breath, and enjoy every hearty spoonful of this classic Dutch split pea soup!
Pairs Well With
