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Snert (Dutch Split Pea Soup)

5

206 min

Snert (Dutch Split Pea Soup)

Snert (Dutch Split Pea Soup) Photo 1

Time

206 min

Serving

8 persons

Calories

539

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water.

Ingredients

  • bone-in gammon (cured pork leg): 1 pound
  • bags dried split peas: 2 piece (14 ounce)
  • ounces pork belly: 8 piece
  • celeriac (celery root): 1 piece (chopped)
  • leeks, sliced into 1/2-inch rings: 2 piece
  • onions: 2 piece (chopped)
  • carrot: 1 piece (chopped)
  • smoked sausage: 1 piece
  • bunch fresh celery leaves: 1 piece (chopped)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Snert (Dutch Split Pea Soup) Photo 21
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Snert (Dutch Split Pea Soup) Photo 76
  1. Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
    Snert (Dutch Split Pea Soup) Photo 2
  2. Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
    Snert (Dutch Split Pea Soup) Photo 3
  3. Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
    Snert (Dutch Split Pea Soup) Photo 4
  4. Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
    Snert (Dutch Split Pea Soup) Photo 5
  5. Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
    Snert (Dutch Split Pea Soup) Photo 6
  6. Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.
    Snert (Dutch Split Pea Soup) Photo 7

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