Brötchen
German style Brötchens. If you are like me I don’t like that soft bread what is sticking to the roof of your mouth, then you may want to try this recipe of Brötchens
Author: Arrisje
Enchilada Sauce
The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won’t buy the store-bought no more. This recipe is enough for 2 9×13 pans. If it’s too much you can always freeze it.
Snert (Dutch)
Snert is a not so nice word for this wonderful soup. Snert is a Dutch word for substandard quality, rubbish or trash, The first time my husband was asked if he would like to eat some snert he was thinking wtf ??? And said politely:” No thank you” Later on, he told me that he thought he was asked if he wanted to eat some snot lol. The soup originally was made from leftovers with green or split peas thrown in for substance. The peas now are the main ingredients, as are a smoked sausage and pork. Other items added to the soup include leeks, celeriac and onion. This soup is in the wintertime staple food for most Dutch households. When you make this soup your spoon should be able to stand up by it self 🙂 Some like it that stiff, some don’t. The soup is filling and is particularly in favor during the winter season, for example at outdoor skating events. This is one of the many recipes from my mother Gonnie.
Ingredients
- 4 country style ribs
- 2 liter water (8 cups)
- 1 bag of split peas (16 oz)
- 1 celery root cut in cubes,
- the greenery of the celery, cut up
- 1 minced onion
- 3 cutup leeks
- 2 bay leaves
- 2 tbsp chicken base
- 1 tbsp whole mixed peppers
- 1 polish sausage
Instructions
The night before you make snert put the split peas under just enough water. 
The next day simmer the country style ribs. Add 8 cups of water to the pot with the country style ribs, the bay leaves and the whole peppers, Simmer till done, that will take about 4 hours. Strain the broth, take out the whole peppers and the bay leaves. 
Rinse and strain the pre-soaked split peas. Add the split peas with the pork broth to the slow cooker. 
Clean and chop all vegetables and add to the slow cooker.
Add 2 tbsp chicken base. Put the slow cooker on high for 4 hours. Cook the polish sausage in a separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.
*Below is my recipe card, right click and save as pic. Print as 6×4. *
Snert (Dutch)
Snert is a not so nice word for this wonderful soup. Snert is a Dutch word for substandard quality, rubbish or trash
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Ingredients
- 4 country style ribs
- 2 liter water or 8 cups
- 1 bag of split peas 16 oz
- 1 celery root cut in cubes
- greenery of the celery cut up
- 1 minced onion
- 3 cutup leeks
- 2 bay leaves
- 2 tbsp chicken base
- 1 tbsp whole mixed peppers
- 1 polish sausage
Instructions
- The night before you make snert put the split peas under just enough water.
- The next day simmer the country style ribs. Add 8 cups of water to the pot with the country style ribs, the bay leaves and the whole peppers, Simmer till done, that will take about 4 hours. Strain the broth, take out the whole peppers and the bay leaves.
- Rinse and strain the pre-soaked split peas. Add the split peas with the pork broth to the slow cooker.
- Clean and chop all vegetables and add to the slow cooker.
- Add 2 tbsp chicken base. Put the slow cooker on high for 4 hours. Cook the polish sausage in a separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
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