Dutch Pea Soup – Erwtensoep / Snert

This is real cold-weather food. Properly hearty. The kind of soup where the spoon pretty much stands up on its own. I start with split peas and a slow simmer, nothing fancy — just water or stock and a pile of veg: leek, carrot, celery, a bit of celeriac if I’ve got it. Low heat, time, and a few bay leaves. That’s the base getting cozy.

Then the Dutch part steps in: rookworst (smoked sausage) for that deep, campfire-ish flavor. Sometimes I drop in pork ribs or a ham hock too; fish the bones out later and shred the meat back in. Season gently — pepper for sure, salt at the end. It shouldn’t boil like crazy; keep it calm so the peas break down and the soup turns velvety. If it gets too thick (it will), a splash of hot water loosens it. No big deal.

Serve it hot with rye bread on the side — a swipe of mustard if you’re feeling it — and a few pieces of crispy smoked bacon on top. Honestly, it’s even better the next day when it sets and the flavors settle, so I’d say make extra. Warm bowl, heavy spoon, quiet table. That’s snert.

Ingredients

Portions

-

6

+

Metric US

Base

• 500
  g
  dried split peas, rinsed
• 2
  l
  water or chicken stock
• 300
  g
  pork ribs or pork shoulder (optional, for flavor)

Vegetables

• 1
  large
  leek, cleaned and sliced
• 2
  medium
  carrots, diced
• 1
  medium
  celeriac, peeled and cubed
• 2
  stalks
  celery, chopped
• 1
  bay leaf
• to taste
  salt and black pepper

Finish

• 250
  g
  rookworst (Dutch smoked sausage), sliced
• 4
  strips
  smoked bacon (optional, for serving with rye bread)

Author

Mario Kapustic

Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.

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Method

Cook the Base

• Start the peas
  In a large pot, combine split peas, water or stock, and pork ribs if using. Bring to a boil, then reduce heat to low and simmer for about 1 hour, skimming foam as needed.

Add Vegetables

• Cook the vegetables
  Add leek, carrots, celeriac, celery, bay leaf, salt, and pepper. Continue to simmer for 45–60 minutes until peas and vegetables break down into a thick soup.

Finish the Soup

• Add sausage
  Remove pork ribs (if used), shred the meat, and return it to the pot. Stir in rookworst and simmer for 10 more minutes.

Serve

• Rest and serve
  Let the soup rest for at least 30 minutes before serving. Traditionally served the next day with rye bread and smoked bacon.

Note: Best prepared a day in advance to allow the flavors to fully develop.

Nutrition per serving

Calories

573 kcal

Protein

35.6

Fat

20.9

Carbohydrates

61.6

Fiber

23.2

Sugar

4.7

Sodium

513

Updated: September 6, 2025

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