Best 2 Snert Split Pea Soup Recipes
Snert is a traditional Dutch pea soup that is hearty, flavorful, and incredibly comforting. It is typically made with split peas, vegetables, and smoked sausage, and is often served with rye bread. The soup is believed to have originated in the Middle Ages, and has been a staple of Dutch cuisine ever since.
Snert is a versatile dish that can be made with a variety of ingredients. The most common vegetables used are carrots, celery, onions, and leeks, but other vegetables such as parsnips, turnips, and potatoes can also be added. Smoked sausage is the most popular meat for snert, but other meats such as ham, bacon, or kielbasa can also be used.
There are many different recipes for snert, but the basic steps are the same. The split peas are soaked overnight, then simmered in water until they are soft. The vegetables are then added and cooked until they are tender. The smoked sausage is then added and cooked until it is heated through. The soup is typically seasoned with salt, pepper, and herbs such as parsley, thyme, and bay leaves.
Snert is a delicious and satisfying soup that is perfect for a cold winter day. It is also a relatively inexpensive and easy soup to make, making it a great option for busy weeknights.
Here are some of the different recipes for snert that you can find in the article:
* Traditional Dutch Snert: This is the classic recipe for snert, made with split peas, vegetables, and smoked sausage.
* Vegetarian Snert: This recipe is made without meat, and uses a variety of vegetables and herbs to create a flavorful and satisfying soup.
* Creamy Snert: This recipe adds a creamy element to the soup, making it even more rich and comforting.
* Spicy Snert: This recipe adds a bit of spice to the soup, making it perfect for those who like a little heat.
* Slow Cooker Snert: This recipe is perfect for busy weeknights, as it can be made in a slow cooker.
No matter which recipe you choose, you are sure to enjoy this delicious and comforting Dutch pea soup.
SNERT (SPLIT PEA SOUP)
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
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)
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
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
Tips:
- Use a Dutch oven or large pot for making the soup, as it will need plenty of room to simmer.
- Rinse the split peas thoroughly before cooking to remove any debris or dirt.
- For a thicker soup, use more split peas. For a thinner soup, use less split peas.
- Add the vegetables to the soup in the order listed in the recipe, as this will help them cook evenly.
- Season the soup to taste with salt and pepper.
- Serve the soup hot with crusty bread or crackers.
- Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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 preferences. With its combination of split peas, vegetables, and smoked sausage, snert is a satisfying and flavorful soup that is sure to please everyone at the table.
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