Snert — a thick, hearty Dutch split pea soup with pork and smoked sausage, vegetables and celeriac. Traditional winter comfort food, served with slices of rookworst.
- 2L Water
- 300g Peas
- 100g Pork
- 1 Vegetable Stock Cube
- 2 Celery
- 2 Carrots
- 1 large Potatoes
- 1 small Onion
- 1 small Leek
- 1 cup Celeriac
- 1 pound Sausages
Tags:
Soup CakeVideo
Preparation
- In a large soup pot, bring the water, split peas, pork belly or bacon, pork chop and bouillon cube to the boil. Reduce to a simmer, cover, and cook for 45 minutes, stirring occasionally and skimming off any foam.
- Remove the pork chop, debone it, thinly slice the meat, and set aside.
- Add the celery, carrots, potato, onion, leek and celeriac to the soup. Return to the boil, then reduce to a simmer and cook uncovered for another 30 minutes, adding a little extra water if the ingredients start to stick.
- Add the smoked sausage for the last 15 minutes of cooking. When the vegetables are tender, remove the bacon and sausage, slice thinly, and set aside.
- If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper, then add the meat back to the soup, setting some slices of rookworst aside.
- Serve in heated bowls, garnished with slices of rookworst and chopped celery leaf.
