This Dutch pea soup - which we call Erwtensoep or Snert in the Netherlands - is a perfect winter meal. I'll be honest: it doesn't look like much, but wait till you taste it... The perfect meal to warm you up after a winter walk!
Often, soup is served as a starter. However, this Dutch split pea soup can be considered a meal in itself! Traditionally it's served with thin slices of very dark rye bread and bacon but for me, I leave this out. The soup is thick and hearty, ultimate comfort food!
Top tip: Erwtensoep tastes better if it has some time to rest. I usually prepare it one or two days before I want to eat it. You can also freeze the Snert and eat it later.
Dutch pea soup ingrediënts
To make Erwtensoep, you'll need:
Split peas - use dried split green peas.
Beef-stock - from cubes or homemade. Get your hands on the best stock you can, since this will heavily affect the taste of the soup.
Pork shoulder chop - you can use spare ribs or pork belly as an alternative, or leave it out.
Bacon cubes - yes, more pork meat!
Smoked sausage - what makes most people love Snert, is the addition of a traditional Dutch smoked sausage! If you can't get your hands on them, replace with i.e. Frankfurthers or Kielbasa Sausage.
Fresh veggies: leeks, carrots, celeriac and potatoes.
Bay leaves - a herb that is used in many traditional Dutch recipes.
As you can see, hardly any spices or herbs are used in this recipe. Still, the soup is packed with flavor, I promise!
How to make Erwtensoep?
Making Erwtensoep is not difficult. You just need some time since the split peas need time to soften. You simply bring the stock and bay leaves to a boil, then add the meat and chopped veggies and let this simmer away.
Remove the meat from the split pea soup, chop it up, add it back to the soup and your Snert is ready to be served! However, I don't think it tastes the best if you serve it immediately. I prefer to let the soup rest in the fridge for at least a day. This allows the flavors to develop and will make your Dutch split pea soup taste even better!
Frequently Asked Questions
Traditional Erwtensoep is so thick that a spoon should almost stand upright in the pot! If you prefer a thinner consistency, simply add a bit more stock or water when reheating.
Erwtensoep can be stored in the refrigerator for up to 3-4 days. In fact, the flavors improve as it rests! You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Yes, soaking isn't necessary for split peas. However, rinsing them under cold water before cooking is recommended to remove any impurities.
More Dutch recipes
Fan of the Dutch cuisine? Being from the Netherlands myself, I plan to share a fair amount of Dutch recipes on the blog!
Dutch Pea Soup (Erwtensoep or Snert)
Ingredients
- 1 lbs split peas
- 8 cups beef stock (homemade or from cubes)
- 2 bay leaves
- 1 lbs pork shoulder chop (spare ribs or pork belly are alternatives)
- ½ lbs bacon cubes
- 2 leeks
- 2 carrots
- 2 potatoes
- 1 celeriac
- 1 (Dutch) smoked sausage (Frankfurters or Kielbasa are alternatives)
- salt and pepper
Instructions
- Rinse the split peas using a strainer. Rinse them until the water comes out clear.
- Put the split peas, stock and bay leaves in a large pot and bring to a boil.
- Add the shoulder chops (whole) and bacon cubes and simmer gently for 30 minutes.
- Meanwhile, cut the leeks, carrots, potato, and celeriac into small pieces and add them to the pea soup. Simmer gently for another 30 minutes, stirring frequently.
- Remove the shoulder chops from the soup and cut them into small pieces. Add these back to the pea soup.
- Cut the smoked sausage into small pieces and add them to the pan.
- Season the pea soup with pepper. Salt is probably not necessary, but be sure to season to your taste.
- Is the snert too thick? You can always and in extra water or stock.
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