Snert (Dutch)

Jul 13, 2012 by

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 (or 8 cups)
  • 1 bag of split peas
  • 1/2 celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base

Instructions

  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

Snert
 
Author:
Recipe type: Soup
Cuisine: Dutch
Ingredients
  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • ½ celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base
Instructions
  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Snert

0 0 vote
Article Rating

Related Posts

Share This

Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
LINDA VAN DER WORP
LINDA VAN DER WORP
September 26, 2020 05:18

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…

LINDA VAN DER WORP
LINDA VAN DER WORP
September 26, 2020 05:16

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?

Ina
Ina
October 9, 2019 22:10

How many grams or cups are in a bag of split peas?

William
William
October 8, 2019 23:25

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).

5
0
Would love your thoughts, please comment.x
()
x