Dutch Split Pea Soup (Snert)
by Tavolino
A classic, hearty Dutch split pea soup, richly filled with split peas, pork, smoked sausage, and fresh vegetables. A perfectly warming dish for cold days that becomes wonderfully full of flavor through slow cooking.
Ingredients
- Split peas 500 g
- Leek 1 piece
- Water 2 l
- Beef bouillon cubes 2 pieces
- Celeriac 250 g
- Winter carrot 1 piece
- Potato 250 g
- Smoked sausage 275 g
- Pork shoulder chop 300 g
- Bay leaf 1 piece
- Celery 25 g
- Onion 1 piece
Preparation
- 1
Bring 2 l of water to a boil in a large pot with 2 beef bouillon cubes, 500 g of split peas, and 1 bay leaf.
- 2
Add 300 g of pork shoulder chop to the pot whole.
- 3
Let the mixture simmer gently for about 60 minutes, stirring occasionally.
- 4
Meanwhile, peel the winter carrot, the potato, and the 250 g of celeriac and cut them into cubes of approximately 1 cm.
- 5
Slice the leek into rings and wash thoroughly. Peel the onion and chop it finely. Roughly chop the 25 g of celery.
- 6
After 60 minutes, check if the split peas have broken down into a green mash; stir well to speed up this process.
- 7
Remove the pork shoulder chop from the pot and cut the meat into small pieces.
- 8
Add the pieces of meat, the chopped vegetables, and the potato cubes to the soup.
- 9
Let the soup simmer gently for another 30 minutes until the vegetables and potato are tender.
- 10
Slice the 275 g of smoked sausage into rounds.
- 11
Stir the smoked sausage into the soup for the last few minutes and heat through thoroughly.
- 12
Season the pea soup to taste with extra pepper and salt if desired.