Dutch Snert Split Pea Soup
Warm up with a hearty bowl of **Dutch Snert Split Pea Soup**, a traditional winter staple from the Netherlands that's as comforting as it is flavorful. This thick and satisfying split pea soup is loaded with tender pork hock, smoky rookworst sausage, and savory pork ribs, alongside a medley of carrots, leeks, celery, potatoes, and onions for extra depth and richness. Simmered to perfection, this one-pot wonder transforms dried green split peas into a velvety texture that’s oh-so-satisfying. Topped with a sprinkle of fresh parsley and best served with crusty bread or classic rye, this hearty dish is perfect for chilly days or as a centerpiece for a cozy family meal. With its wholesome ingredients, slow-simmered goodness, and unmistakable smoky flavor, this authentic Dutch recipe truly defines comfort food at its finest.
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Recipe Information
Ingredients
- 500 grams Dried green split peas
- 1 piece Pork hock (or smoked pork shank)
- 1 piece Smoked sausage (rookworst)
- 250 grams Pork ribs
- 3 medium Potatoes (peeled and diced)
- 2 medium Carrots (peeled and diced)
- 1 large Leek (cleaned and sliced into rings)
- 4 stalks Celery stalks (chopped)
- 1 large Onion (finely chopped)
- 2 liters Water
- 2 units Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the dried split peas under cold water and pick through to remove any debris.
In a large pot, combine the split peas, pork hock, pork ribs, water, and bay leaves. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and let it simmer for about 60 minutes, stirring occasionally to prevent the peas from sticking to the bottom of the pot.
After 60 minutes, add the potatoes, carrots, leek, celery, and onion to the pot. Stir to combine and continue to simmer for another 60 minutes.
Remove the pork hock and pork ribs from the pot. Let them cool slightly, then shred the meat, discarding any skin, bones, or excess fat. Return the shredded meat to the pot.
Add the rookworst (smoked sausage) to the pot, allowing it to cook for another 20 minutes. Stir occasionally to ensure all ingredients are well combined.
Season the soup with salt and black pepper to taste, adjusting as needed.
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve with crusty bread or traditional Rye bread for an authentic Dutch experience.
Nutrition Facts
Calories |
3813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5173 mg | 225% | |
| Total Carbohydrate | 470.5 g | 171% | |
| Dietary Fiber | 145.3 g | 519% | |
| Total Sugars | 63.6 g | ||
| Protein | 237.1 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 9187 mg | 195% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
