Best 5 Snert Dutch Split Pea Soup Recipes

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Snert is a traditional Dutch thick pea soup that is typically served in the winter. It is made with dried green split peas, vegetables, sausage, and smoked meat. The soup is hearty and flavorful, and it is a great way to warm up on a cold day.

This article features two different recipes for snert:

* **Classic Snert:** This recipe is for a traditional snert soup made with all the classic ingredients, including smoked sausage, ham hock, and vegetables.

* **Vegetarian Snert:** This recipe is for a vegetarian version of snert that is made without any meat. It is still hearty and flavorful, thanks to the use of smoked paprika and vegetable broth.

Both recipes are easy to follow and can be made in about an hour. They are perfect for a quick and easy meal that is sure to please the whole family.

In addition to the two recipes, the article also includes a section on the history of snert and a list of tips for making the perfect bowl of soup. Whether you are a fan of traditional Dutch cuisine or you are just looking for a new and delicious soup recipe, you are sure to find what you are looking for in this article.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL DUTCH SPLIT PEA SOUP (SNERT)



Traditional Dutch Split Pea Soup (Snert) image

Traditionally served on New Year's Day in the Netherlands, this thick and hearty split pea soup recipe has become emblematic of Dutch winter food.

Provided by Karin Engelbrecht

Categories     Dinner     Entree     Lunch     Side Dish     Soup

Time 1h30m

Yield 4

Number Of Ingredients 15

7 1/2 cups/1.75 liters water
1 1/2 cups/300 grams peas (dried green split)
3 1/2 ounces/100 grams pork belly (Dutch speklapjes or thick-cut bacon)
1 pork chop
1 bouillon cube (vegetable, pork, or chicken)
2 ribs celery
2 to 3 carrots (peeled and sliced)
1 large potato (peeled and cubed)
1 small onion (chopped)
1 small leek (sliced)
1 cup celeriac (cubed)
1 pound sausage (chopped rookworst smoked sausage or smoked soft metwurst or frankfurter/wiener sausages)
Salt, to taste
Pepper, to taste
Garnish: handful chopped celery leaf

Steps:

  • Gather the ingredients.
  • In a large soup pot , bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover, and let cook for 45 minutes, stirring occasionally, and skimming off any foam that rises to the top.
  • Remove the pork chop, debone, and thinly slice the meat. Set aside.
  • Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
  • Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside.
  • If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
  • Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

Nutrition Facts : Calories 872 kcal, Carbohydrate 63 g, Cholesterol 155 mg, Fiber 17 g, Protein 55 g, SaturatedFat 15 g, Sodium 1633 mg, Sugar 10 g, Fat 45 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g

SNERT (SPLIT PEA SOUP)



Snert (Split Pea Soup) image

The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.

Provided by carmel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 7h30m

Yield 8

Number Of Ingredients 17

1 (14 ounce) bag dried split peas
1 ham hock
3 slices bacon, chopped
2 (14.5 ounce) cans chicken broth
3 ½ cups water, plus more as needed
4 small potatoes, peeled and diced
2 carrots, peeled and diced
1 leek, diced
½ large onion, diced
2 stalks celery with leaves, stalks diced and leaves chopped
1 clove garlic, diced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (1 pound) package smoked sausage, sliced

Steps:

  • Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
  • Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
  • Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
  • Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 31.9 g, Cholesterol 65 mg, Fat 28.7 g, Fiber 7.1 g, Protein 25 g, SaturatedFat 10 g, Sodium 1566.1 mg, Sugar 5.6 g

SNERT (DUTCH SPLIT PEA SOUP)



Snert (Dutch Split Pea Soup) image

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.

Provided by SandraS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 3h26m

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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.
  • Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
  • 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.
  • 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.
  • 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.
  • Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 538.9 calories, Carbohydrate 74.6 g, Cholesterol 42.4 mg, Fat 9.7 g, Fiber 28.5 g, Protein 41.5 g, SaturatedFat 3 g, Sodium 864.9 mg, Sugar 12.4 g

ERWTENSOEP - DUTCH PEA SOUP



Erwtensoep - Dutch Pea Soup image

This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.

Provided by PetsRus

Categories     One Dish Meal

Time 15h

Yield 4-8 serving(s)

Number Of Ingredients 11

3 1/2 cups dried split green peas or 1 1/2 lbs dried split green peas
3 liters water
1 lb spareribs
1/2 lb bacon, one thick slice, cubed
2 leeks, washed and chopped, also use the green part
1 medium celeriac, diced (celery root or bulb) or 3 cups of chopped celery (but the flavor will be weaker)
1 smoked dutch sausage or 3 -4 thick frankfurters, left whole or cut up in slices
salt and pepper
1 -2 bouillon cube (optional)
chopped celery leaves
fresh parsley leaves

Steps:

  • Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
  • Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.

DUTCH SNERT (SPLIT PEA SOUP)



Dutch Snert (Split Pea Soup) image

The Dutch, who originally settled Manhattan Island in the seventeenth century, brought with them the recipe for this rib sticking pea porridge. Today, it still is served at the Netherland club in Manhattan. Other split pea soups pale in comparison.

Provided by Olha7397

Categories     Dutch

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb split peas, picked over and rinsed
3 quarts cold water
2 pig's feet
1/4 lb smoked thick slab bacon or 1/4 lb salt pork, diced
3 leeks, white and green parts separated, well rinsed, and coarsely chopped
1 large onion, coarsely chopped
2 large carrots, peeled, 1 cut into large chunks and 1 diced
1 celeriac, peeled and cut in half
2 whole cloves, 1 bay leaf, 6 peppercorns, 1 blade of mace, tied in cheesecloth
1 stalk celery & leaves, diced
1 lb cooked smoked sausage, such as kielbasa, cut into 1/4 inch rounds
salt & freshly ground black pepper, to taste
1/2 bunch parsley, rinsed and chopped

Steps:

  • In a non-reactive, large heavy stainless steel stockpot over medium heat, combine the split peas, 3 quarts cold water, the pig's knuckle or 2 pig's feet, bacon, leek greens, onion, and the chunked carrot. Cut half of the celeriac into large chunks and add along with the bouquet garni. Bring to a boil over medium high heat. Reduce the heat, partially cover, and simmer, stirring occasionally, until the peas are very soft, about 2 hours.
  • Remove the pig's knuckle; set aside to cool. Remove and discard the bouquet garni. Puree the remaining contents of the pot in batches in a food mill or processor until smooth. Return to the pot.
  • Cut the meat from the pig's knuckle and add to the pot along with the white part of the leek, the chopped carrot, and the celery. Finely chop the remaining celeriac and add it to the pot. Simmer, stirring occasionally, until all of the vegetables are soft, about 30 minutes.
  • Stir in the kielbasa and cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve hot in soup bowls, with the chopped parsley on top. Serves 6 to 8.
  • New York Cookbook.

Nutrition Facts : Calories 822.4, Fat 41.6, SaturatedFat 13.8, Cholesterol 120.2, Sodium 1431.6, Carbohydrate 58.7, Fiber 21.2, Sugar 10.1, Protein 53.5

Tips:

  • Soak the split peas overnight or for at least 4 hours before cooking. This will help them cook more evenly and quickly.
  • Use a variety of vegetables in your snert. This will add flavor and nutrients to the soup. Some good options include carrots, celery, potatoes, leeks, and parsnips.
  • Add some smoked sausage or ham to your snert for a smoky flavor. You can also add other types of meat, such as bacon or chicken.
  • Season your snert with salt, pepper, and other herbs and spices to taste. Some good options include thyme, bay leaves, and parsley.
  • Serve snert with a side of bread or crackers. You can also top it with grated cheese or chopped hard-boiled eggs.

Conclusion:

Snert is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its combination of split peas, vegetables, and meat, snert is a nutritious and satisfying meal that the whole family will enjoy.

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