Snert
10 servings
120 minutes
Snert is a traditional Dutch soup that warms you on cold days. Its roots go back to medieval cuisine where peas were used as the base for hearty dishes. The soup is thick, almost resembling puree, due to the long cooking of peas that turn into a velvety mass. Smoked meat and sausages give it a rich, deep flavor while vegetables add freshness and balance. Snert is usually served with rye bread, and its taste improves the next day as the ingredients meld together. It’s not just a dish – it’s a culinary journey into the coziness of Dutch homes where the aroma of this soup is associated with warmth and home.
1
Rinse the peas, cut the bacon into medium cubes, place in a deep pot, add water, add ham and bring to a boil. Skim off the foam with a slotted spoon.
- Dried peas: 500 g
- Bacon: 100 g
- Pork ham (leg): 500 g
2
Drain the water, rinse the peas and meat, add fresh water, and bring to a boil again.
- Dried peas: 500 g
- Pork ham (leg): 500 g
3
Peel the celery root, carrot, and potato, and cut them into medium cubes. Wash the leek and cut it into large half-rings.
- Celeriac: 1 piece
- Carrot: 1 piece
- Potato: 2 pieces
- Leek: 2 pieces
4
Add vegetables to the soup and cook until the peas are ready (approximately 1.5-2 hours).
- Dried peas: 500 g
5
When the peas are ready, remove the meat. Peel off the skin and remove the bones, cut into small pieces. Return to the soup.
- Pork ham (leg): 500 g
6
Add sausages to the soup. Salt and pepper to taste. Serve with black bread.
- Smoked sausages: 4 pieces
- Salt: to taste
- Ground black pepper: to taste