Snert (pea soup) is one of the most famous dishes in Dutch cuisine. This wholesome soup is easy to make and packed with fresh vegetables.
Honestly, I was a little nervous when I started making pea soup. I'd never done this before, and in fact, until a couple of years ago, I really didn't like it. But my mother-in-law told me that making snert couldn't really go wrong, so armed with her recipe, I finally conquered the pea soup.
Split pea soup is also the perfect way to use up any vegetables you have left. Try adding potato or parsnip. There's no need to puree this soup. The split peas absorb a lot of liquid during cooking and naturally fall apart. This way, you get a delicious belly-warming soup with small pieces of meat and vegetables.
Split peas - the most important ingredient for snert, of course, are the split peas. It is not necessary to pre-soak them, but it is important to rinse them well. This is because there may still be some small stones or dust between the peas, and, of course, you don't want them in the soup.
Potatoes - I always add a few potatoes because potatoes make the soup a little thicker, and they make the soup a little creamy. Therefore, use floury potatoes that break up well while cooking.
My tips for the best snert
Use a pressure cooker. By cooking the soup in a pressure cooker, you reduce the cooking time and put this delicious winter soup on the table in no time. By the way, this is not only nice and easy but also a lot cheaper!
Another tip I really want to give you is to put the peas in the pan last. That way, all the ingredients are completely submerged and cooked evenly.
Therefore, always choose a pan that is big enough! You won't be the first to find out while cooking that the pan is actually too small. I prefer to use a pan that is too large. For this snert, I use a 6-liter soup pan.
Be patient! Allow the peas to break down into a thick soup, stirring occasionally to avoid burning.
Frequently asked questions
It's the perfect winter comfort food! O! And after a day, the soup is so thick that it could hold a spoon upright on its own, which is pretty impressive, isn't it? ;-)
Snert is a Dutch pea soup traditionally eaten on New Year's Day (don't worry, you can eat it all winter long). Did you know that this soup is really only called 'snert' when you have left the soup overnight?
You can keep this soup in the refrigerator for about 2-3 days. Just be sure to cool it quickly to prevent the soup from spoiling.
You can also freeze snert. Divide it into portions and put the soup in freezer bags or containers. Fresh snert will keep for about three months in the freezer.You can reheat the soup by thawing it immediately in the pan or put the soup in a soup bowl and put it in the microwave for a while.
Some of my other soup recipes you will love!
- 2 cups (500 grams) of split pleas
- 4 cups (2 liters) vegetable stock
- 2 large onions, roughly chopped
- ⅓ head of celeriac, cut into 1 inch cubes
- 2 large leeks, cut into rings
- 1 large carrot, diced
- 4 bay leaves
- ½ cup (200 grams) of bacon, diced
- 1 rookworst or sausage
- Salt and pepper to taste
- 2 potatoes, diced
- 4 cloves
- Add all your ingredients except the sausage to a large pan and bring it to a simmer.
- Turn down the heat, place a lid on your pan, and let the soup simmer for 1.5 hours until the peas start to fall apart and the vegetables are completely cooked.
- Cut the sausage into ¼ inch slices and add them to the snert.
- Let it simmer a little longer until the sausage is cooked. This will take about 15-20 minutes.
You can shorten the cooking time by using a pressure cooker!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 280mgCarbohydrates: 9gNet Carbohydrates: 0gFiber: 2gSugar: 3gSugar Alcohols: 0gProtein: 3g