Dutch Erwtensoep (Snert)

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Bring the split peas, pork, bacon, and water to a gentle boil, skim, then simmer for 60 minutes while stirring occasionally.

Ingredients quick view

500 g dried green split peas, rinsed

400 g pork shoulder or ribs

150 g smoked bacon, diced

1.75 litres water

1 celeriac, peeled and diced

2 leeks, sliced and washed

2 carrots, diced

1 onion, diced

1 bunch celery leaves, chopped

1 Dutch rookworst

Salt and black pepper

Snert is traditionally very thick and is even better the next day.

Stir the bottom frequently once the peas break down.

Add rookworst near the end so it stays juicy.

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