Snert
Snert is a thick, hearty Dutch pea soup traditionally made with split peas, pork (like ribs or sausage), and root vegetables such as celery root, leeks, and carrots. It's a staple winter comfort food in the Netherlands, often served with rye bread and bacon.
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🍽️ Nutrition at a glance
This dish is high in protein and fiber from the split peas and pork, with a moderate amount of fat depending on the cuts used. A typical serving provides a substantial calorie range of 300-500 kcal, along with key nutrients like iron, potassium, and B vitamins.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 18 g |
| Carbs | 28 g |
| Fat | 14 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Iron | 2.5 mg |
| Vitamin A | 80 mcg RAE |
| Vitamin C | 10 mg |
| Calcium | 60 mg |
| Magnesium | 50 mg |
| Zinc | 2.8 mg |
| Folate | 45 mcg DFE |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Snert is famously known as the only Dutch dish that is traditionally served 'overcooked'—it's simmered until it's so thick that a spoon can stand upright in it. Nutritionally, it's a complete meal in a bowl, offering sustained energy and satiety, making it ideal for cold climates.
AI estimate may be inaccurate · Terms