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Snert

Name: Snert
Total time: 150 min
Yield: Serves 6
Cuisine: Netherlands
Ingredients: 400g (dried split peas or frozen) Green peas; 300g Pork belly; 2 (smoked) Sausage; 2 Potato; 1 Carrot; 1 Green Onion (Long); 1 Celery; 1 Onion; 1 1/2 tsp Salt; A pinch Black Pepper; To taste Rye bread

Soup

⏱ 150 min

👥 Serves 6

Difficulty ⭐

A traditional Dutch winter pea soup, simmered so thick a spoon can stand up in it.

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📖 The Story Behind This Dish

Snert (erwtensoep) is the Netherlands' signature winter soup: dried green peas simmered with pork, sausage, and vegetables until thick and creamy. They say 'good snert is thick enough to stand a spoon in,' and it's even better reheated the next day. It's also a winter tradition sipped at stalls after skating.

🌆 Where it's eaten: After skating on a frozen canal, people take steaming cups of snert from a stall on the ice and drink them while warming their hands.

🥕 Ingredients (serves 6)

Green peas 400g (dried split peas or frozen)
Pork belly 300g
Sausage 2 (smoked)
Potato 2
Carrot 1
Green Onion (Long) 1
Celery 1
Onion 1
Salt 1 1/2 tsp
Black Pepper A pinch
Rye bread To taste

👩‍🍳 Instructions

Put 1.5L water, the green peas, and pork belly in a pot, bring to a boil, skim, and simmer on low for 1 hour.
Remove the pork and cut into small pieces.
Add the diced potato, carrot, leek, celery, and onion and simmer 40 minutes.
When the peas have broken down and it's thick, return the pork, add the sliced sausage, and simmer 10 minutes.
Season with salt and pepper (aim for thick enough to stand a spoon in).
Serve with rye bread.

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