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Snert (Dutch Split Pea Soup)
Snert (Dutch Split Pea Soup)
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Prep Time:
30 minutes
Cook Time:
166 minutes
Total Time:
206 minutes
Dutch snert: Split pea soup with gammon, pork belly, and smoked sausage - thick, hearty, and delicious.
Ingredients:
  • 1 pound bone-in gammon (cured pork leg)
  • 2 (14 ounce) bags dried split peas
  • 8 ounces pork belly
  • 1 small celeriac (celery root), peeled and chopped
  • 2 leeks, sliced into 1/2-inch rings
  • 2 small onions, chopped
  • 1 carrot, chopped
  • 1 smoked sausage
  • 1 bunch fresh celery leaves, chopped
  • salt and ground black pepper to taste
Instructions:
  • In a large pot, submerge the gammon in cold water and bring it to a boil. Then add the split peas and pork belly, simmer for 10 minutes, and skim off any foam that forms on the surface.
  • Use a slotted spoon to move the gammon and pork belly to a plate. Strain the split peas through a sieve, and discard the water.
  • Add gammon, split peas, and pork belly back into the pot and cover with fresh water. Bring to a boil, then simmer gently for 2 to 3 hours until gammon and pork belly are tender.
  • Using a slotted spoon, transfer the gammon and pork belly to a plate. Allow them to cool for about 10 minutes until they are easy to handle. Remove the gammon from the bone and slice it, then slice the meatiest parts off the pork belly.
  • Add the chopped meat back into the pot and introduce celeriac, leeks, onions, and carrot. Allow them to simmer until softened for approximately 15 minutes. Then, include the whole sausage link and simmer until heated through, about 10 to 15 minutes. Lastly, remove the sausage link, slice it into small pieces, and return them to the soup.
  • Garnish the soup with celery leaves, salt, and pepper. Let it simmer for 1 to 2 minutes until the celery leaves are heated through.

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