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Snert: Dutch pea soup with pork and sausage
Dutch snert is a thick pea soup with pork, smoked bacon, kabanos sausage, root vegetables, and potato, simmered together. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Total time
- 1 hr 50 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Western European
Snert is a thick, hearty Dutch pea soup traditionally made in winter. Cook the peas with whole slices of pork neck and smoked pork belly, then cut up the meat and return it to the pot. Add onion, carrots, celery root, leek, potato, and celery leaves, and simmer the soup for another half hour. Serve this thick soup with kabanos, a thin dried pork sausage, and bread. The recipe serves four.
Ingredients
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Instructions
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- Rinse the peas thoroughly under cold water and place them in a large pot. Add the whole slices of pork neck and the pork belly cut into thick slices.
- Peel the onion, carrot, celery root, and potato, and cut them into small cubes. Wash the celery leaves and cut them into thin strips.
- Remove the pork and bacon from the broth, cut them into smaller pieces, and return them to the pot with the peas. Add the prepared vegetables and celery leaves, cover, and simmer over low heat for another 30 minutes.
- About halfway through cooking, add the whole kabanos sausage to the soup.
- Season the thick soup with salt and pepper at the end of cooking. Serve with bread, garnished with the kabanos cut into rounds.
Tip: Soak whole dried peas overnight in cold water; split peas only need rinsing. Stir the thick soup occasionally with a wooden spoon as it cooks, since the peas can easily stick to the bottom.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 628 kcal
- Protein
- 36 g
- Carbohydrates
- 36 g
- of which sugars
- 12 g
- Fat
- 38 g
- of which saturates
- 14 g
- Fiber
- 9.8 g
- Salt
- 3.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Snert – holandská hrachová polievka s mäsom a kabanosom
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