Sometimes I post pictures on facebook/Instagram of my stories from food we eat. Most of the times when I share food pictures it’s from the Dutch food we eat! So I got some questions about my pea soup. First a little trivia; Pea soup becomes Snert when you leave it for a night. It becomes very thick and you can put a spoon in there and it will stand up tall, LOL. It even tastes better the day after, I think. Making Snert was placed on the Dutch inventory list for intangible heritage in 2018. We are very proud of it in the Netherlands as you can see. And every year there will be a match to be world champion in cooking Snert… (no it’s not an eating contest). It’s a soup that takes some time to prepare so we normally make it during the weekend. We typically also make a large amount so we can freeze half of it for another time…
Green split peas 500 gram
water 2.5 liter
pork ribs 500 to 700 gram (I only used half the package from the picture)
bouillon blocks 2 cubes
onions 2 (you don’t need to add this but you can!)
celeriac 300 gram minimum (bought it at Sprouts)
carrots 200/300 gram
potatoes 2 (big)
smoked sausage 1
- Wash the peas
- Put the water in the pan with the peas, the pork ribs and bouillon and bring the water to a boil
- Scoop off the foam from the water until there is no foam appearing anymore
- It takes 1 to 2 hours until the split peas disintegrate. Make sure to stir now and then.
- Wash and cut all the vegetables and potatoes in cubes in the meantime
- Before the split peas are cooked take out the pork (typically after 1 hour or so) and cut it in small pieces and get rid of the bones and fat. Put the meat back when you sliced it all.
- Put in the vegetables and potatoes and boil for another 60 minutes on low heat.
- Slice the smoked sausage and put it in the soup…
- You can add salt or/and pepper like you want it to be. Or sambal if you want some heat!
- So if you want to have snert leave it for a night but it also tastes good the very same day!