🍽️ FittestMe.aiFoodsNutrients

Snert Recipe

Dutch · Soup · 140 min total

Snert is a thick, hearty Dutch pea soup traditionally enjoyed in winter, packed with split peas, pork, and vegetables. This recipe delivers an authentic, comforting bowl that's even better the next day.

Ingredients

• 1 lb dried green split peas
• 2 tbsp butter
• 1 large onion, diced
• 2 leeks, white and light green parts only, sliced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 potato, peeled and diced
• 1 lb smoked pork shoulder or ham hock
• 8 cups chicken or vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 lb smoked sausage (rookworst), sliced

Instructions

1. Rinse split peas in a fine-mesh sieve under cold water; pick over for any debris. Set aside.
2. In a large pot or Dutch oven, melt butter over medium heat. Add onion, leeks, celery, and carrots; cook, stirring occasionally, until softened, about 8 minutes.
3. Add potato, smoked pork, split peas, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until peas are very soft and falling apart.
4. Remove the smoked pork from the pot. If using a ham hock, shred the meat, discarding bone and fat. If using shoulder, shred or dice the meat. Return meat to the soup.
5. Add sliced smoked sausage to the pot and cook for another 10 minutes.
6. For a thicker soup, use an immersion blender to partially blend the soup to desired consistency. Alternatively, mash with a potato masher. Adjust seasoning with salt and pepper.
7. Serve hot, traditionally with rye bread and butter.

Tips

• Snert thickens as it cools; add a little water or broth when reheating.
• For extra flavor, add a pinch of celery salt or a dash of smoked paprika.
• Leftovers can be refrigerated for up to 5 days or frozen for 3 months.

More about Snert →

AI estimate may be inaccurate · Terms