📝 About This Recipe
Snert is more than just a soup; it is a legendary Dutch institution, traditionally served during the frost-bitten months of winter. This thick, hearty pea stew is famous for its 'spoon-standing' consistency, where the split peas break down into a velvety base for smoky sausage and tender pork. Rich, savory, and deeply comforting, it tastes even better the next day once the flavors have fully matured.
🥗 Ingredients
The Legume Base
- 500 grams Green split peas (rinsed thoroughly)
- 2.5 liters Water (or high-quality pork stock)
The Meats
- 300 grams Pork shoulder or pork chop (bone-in preferred for flavor)
- 100 grams Streaky bacon or salt pork (in one piece)
- 1 piece Rookworst (Dutch smoked sausage, or substitute with Kielbasa)
The Aromatics and Vegetables
- 1 medium Celeriac (Celery Root) (peeled and cubed)
- 2 large Leeks (cleaned and sliced into rounds)
- 2 large Carrots (peeled and diced)
- 2 medium Onions (finely chopped)
- 1 large Potato (peeled and cubed to help thickening)
- 1/2 cup Fresh Celery Leaf (finely chopped)
Seasonings
- 2-3 pieces Bay leaves
- to taste Sea salt (be cautious as bacon is salty)
- 1 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven (at least 5-6 liters), combine the rinsed split peas, the pork shoulder, the piece of bacon, and 2.5 liters of water or stock.
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2
Bring the mixture to a gentle boil over medium-high heat. As it begins to boil, use a slotted spoon to skim off any grey foam that rises to the surface for a cleaner flavor.
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3
Once skimmed, add the bay leaves and reduce the heat to low. Cover the pot and let it simmer for about 60-90 minutes, or until the peas are very soft and starting to fall apart.
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4
While the peas simmer, prepare your vegetables: dice the celeriac, carrots, and potato into 1cm cubes, and slice the leeks into half-moons.
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5
Carefully remove the pork shoulder and the bacon from the pot and set them aside on a cutting board.
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6
Add the celeriac, carrots, onions, potato, and half of the sliced leeks into the pot with the peas. Stir well.
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7
Shred the cooked pork shoulder, discarding any bones or excess gristle, and dice the bacon into small bits. Return the meat to the pot.
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8
Simmer the stew for another 30-45 minutes, stirring occasionally to prevent the bottom from scorching. The vegetables should be tender and the soup should be very thick.
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9
About 15 minutes before serving, place the whole Rookworst (or Kielbasa) on top of the stew to heat through. Also, add the remaining leeks and the chopped celery leaves to maintain a bright green color and fresh texture.
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10
Remove the sausage, slice it into thin rounds, and stir it back into the stew.
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11
Taste the Snert and adjust the seasoning with salt and plenty of freshly cracked black pepper.
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12
The Snert is ready when a wooden spoon can stand upright in the center of the pot. If it’s too thick, add a splash of water; if too thin, simmer uncovered for a few more minutes.
💡 Chef's Tips
For the most authentic experience, cook the Snert a day in advance; the gelatin in the pork and the starch in the peas will set into a perfect thick consistency overnight. Don't skip the celeriac! It provides a unique, earthy depth that regular celery stalks cannot replicate. Always stir the bottom of the pot frequently during the final hour of cooking, as the thick pea puree can easily catch and burn. If you can't find Dutch Rookworst, use a high-quality smoked Polish Kielbasa or a garlic-heavy smoked sausage as a substitute. Adjust the salt only at the very end, as the bacon and sausage will release their own salt into the broth during the long simmer.
🍽️ Serving Suggestions
Serve in deep bowls with thick slices of dark rye bread (Roggebrood). Top the rye bread with 'Katenspek' (Dutch smoked and cooked bacon) and a smear of spicy mustard. Pair with a glass of cold buttermilk or a robust Dutch dark ale to cut through the richness. Garnish with an extra sprinkle of fresh celery leaves or chives for a pop of color. Include a small side of pickled onions or gherkins to provide a bright, acidic contrast to the savory stew.