Dutch Erwtensoep (Snert)
Traditional Dutch snert is an exceptionally thick split-pea soup simmered with pork, celeriac, leek, carrot, and celery leaves, then finished with rookworst.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Bring the split peas, pork, bacon, and water to a gentle boil, skim, then simmer for 60 minutes while stirring occasionally.
- 2
Add celeriac, leek, carrot, and onion and simmer 45–60 minutes more, until the peas collapse and the pork is tender.
- 3
Remove the pork, discard bones, shred the meat, and return it to the pot.
- 4
Stir in the celery leaves and simmer until the soup is thick enough for a spoon to stand in it.
- 5
Warm the rookworst gently, slice it, and fold it into the soup just before serving.
- 6
Season, rest overnight if possible, and reheat slowly with a splash of water if it becomes too thick.
Cook notes
Tips
Snert is traditionally very thick and is even better the next day.
Stir the bottom frequently once the peas break down.
Add rookworst near the end so it stays juicy.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Freeze leftovers in individual portions for convenient meals later.
Substitutions
- Use the closest named ingredient only when necessary; substitutions should preserve the defining Dutch technique and flavor profile.
What to Serve With
- Rye bread
- Katenspek or smoked bacon
- Dutch mustard
Common Mistakes
- Serving it as a thin broth
- Skipping celeriac and leek
- Scorching the collapsed peas
Recipe FAQ
What defines Erwtensoep (Snert)?
Traditional Dutch snert is an exceptionally thick split-pea soup simmered with pork, celeriac, leek, carrot, and celery leaves, then finished with rookworst.
Can I prepare Erwtensoep (Snert) ahead?
Prepare components as described, refrigerate promptly, and reheat gently where appropriate without compromising crisp or freshly fried elements.
What should I serve with Erwtensoep (Snert)?
Rye bread, Katenspek or smoked bacon, Dutch mustard.
Kitchen tools
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Blender
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Saucepan
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Chef knife
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Cutting board
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Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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