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Snert

Friday 7 June 2019 15:14

Snert

This is a great soup, a thick sticker of ribs and anyway who could resist something called ‘snert’? 

Made with green split peas, plenty of vegetables and pork, traditionally this tasty pea soup is served on New Year’s Day in the Netherlands. It is customary to serve snert with slices of smoked sausage and rye bread topped with katenspek, a type of Dutch bacon that is first cooked, then smoked.

1.75 litres water 

300 grams dried green split peas 

100 grams of thick-cut bacon 

1 pork chop 

1 vegetable, pork or chicken cube 

2 sticks celery 

2 to 3 carrots, peeled and sliced 

1 large potato, peeled and cubed 

1 small onion, chopped 

1 small leek, sliced 

1 cup celeriac, cubed 

500 grams of smoked sausage or frankfurter/wiener sausages  

Sea salt and black pepper to taste 

1 handful chopped celery leaf 

In a large pot with lid, bring the water, split peas, pork belly or bacon, pork chop, and stock cube to the boil. Reduce the heat to a gentle simmer, cover and cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top. 

Remove the pork chop, debone, and thinly slice the meat. Set aside.

Add the celery sticks, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.

Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.

Purée the soup with a stick blender. Season to taste with salt and pepper. Return the meat to the soup, except for some slices of smoked sausage.

Serve in heated bowls or soup plates, garnished with slices of sausage and chopped celery leaf.