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. *
- 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
- 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.
Why polish sausage? Use rookwurst.
Well yes I would use rookworst if it was available where i live 😉
I’m looking forward to learning new Dutch recipes that my hubby would probably love me to make for him. I’m half Dutch, and was raised in Canada, and my Grandma was English, so you can guess what kind of food my Mother ate. Not Dutch!! Sadly…
Mmmmm! Sounds delicious Dean. I think I will give it a try. I’m sure Bill will be happy to give you his feelings on how well I do on making it for him. I’ll see if I can get the ingredients this weekend. Thanx so much Dean….nice to see you somewhere. Sure not on Messenger are ya?
How many grams or cups are in a bag of split peas?
1 lb (500 grams)
I have my mothers recipe but I’ll try this. It’s very similar however it uses a slow cooker which frees me from “pot watching” (keeping an eye that the stove top pot doesn’t boil over).