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A bowl of Dutch pea soup (Erwtensoep, Snert), a split pea soup with smoked sausage.

Dutch Pea Soup (Erwtensoep or Snert)

This Dutch pea soup - which we call Erwtensoep or Snert in the Netherlands - is a perfect winter meal. Warm, hearty and full of flavor.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Dutch
Servings 6 people
Calories 633 kcal

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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Notes

With this recipe, you whip up a full pan of Erwtensoep. It freezes very well, so don't be afraid to stick to the quantities in this recipe.