Hearty Snert: The Ultimate Dutch Split Pea Soup Recipe
Snert, or Dutch split pea soup, is a thick, hearty, and incredibly flavorful soup that’s perfect for warming you up on a cold day. It’s a staple in Dutch cuisine, often enjoyed during the winter months. More than just a soup, Snert is a meal in itself, packed with vegetables, smoked sausage, and ham hocks. This recipe provides detailed steps to create an authentic and delicious Snert experience in your own kitchen.
What is Snert?
Snert (pronounced approximately as ‘snairt’) is a very thick pea soup. So thick in fact that you should be able to stand a spoon upright in it! It traditionally contains pork (ham hocks or bacon), celeriac, carrots, leeks, and smoked sausage (‘rookworst’). It is often served with rye bread spread with butter or cheese.
Snert is more than just food; it’s a tradition. It’s associated with winter, family gatherings, and a sense of comfort. Many Dutch families have their own secret recipe, passed down through generations.
Why This Recipe Works
This Snert recipe aims for authenticity while remaining approachable for home cooks. Here’s why it works:
* **Authentic Flavors:** It uses traditional ingredients like ham hocks, smoked sausage (rookworst if available, but a good quality smoked sausage substitute works well), and a combination of root vegetables to create that classic Snert flavor.
* **Proper Technique:** The recipe emphasizes the importance of soaking the split peas and simmering the soup for a long time to achieve the desired thickness and flavor development.
* **Detailed Instructions:** Each step is clearly explained, ensuring that even novice cooks can successfully make Snert.
* **Flexibility:** While staying true to the core ingredients, the recipe allows for some customization based on personal preferences and ingredient availability.
Ingredients You’ll Need
Before you start cooking, gather all your ingredients. This will make the process much smoother.
* **1 pound (450g) Dried Split Peas:** Green split peas are the traditional choice. Yellow split peas can be used, but the flavor will be slightly different.
* **2 Ham Hocks (about 1-1.5 pounds):** These add a smoky, meaty flavor and help thicken the soup. If you can’t find ham hocks, you can substitute with smoked bacon or ham bones.
* **1 Smoked Sausage (Rookworst if possible, about 12-16 ounces):** Rookworst is the traditional Dutch smoked sausage. If unavailable, use a good quality smoked kielbasa or Polish sausage.
* **1 Large Onion, chopped:** Yellow or white onion works well.
* **2 Carrots, peeled and chopped:** Adds sweetness and color.
* **1 Leek, thoroughly washed and sliced:** Leeks contribute a mild onion-like flavor.
* **1/4 Celeriac (Celery Root), peeled and diced:** Celeriac adds a unique earthy flavor that is essential to Snert. If unavailable, you can omit it, but it’s highly recommended to find it.
* **2-3 Celery Stalks, chopped:** Adds flavor and texture.
* **2-3 Potatoes, peeled and diced:** Use a starchy potato like Russet or Yukon Gold to help thicken the soup.
* **2 Bay Leaves:** Adds a subtle herbal note.
* **1 teaspoon Dried Thyme:** Another classic herb that complements the other flavors.
* **1 teaspoon Dried Marjoram:** Adds a slightly sweet and floral note.
* **Salt and Black Pepper to taste:** Seasoning is crucial for bringing out the flavors.
* **8-10 cups Water or Chicken Broth:** Water is traditional, but chicken broth adds extra flavor.
* **Optional Garnishes:** Chopped parsley, celery leaves, mustard, rye bread with butter or cheese.
Equipment You’ll Need
* **Large Stockpot or Dutch Oven:** A heavy-bottomed pot is ideal for simmering the soup.
* **Cutting Board:** For chopping vegetables.
* **Sharp Knife:** For preparing the ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Wooden Spoon or Ladle:** For stirring the soup.
* **Blender or Immersion Blender (Optional):** For partially pureeing the soup if desired.
Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to make the perfect pot of Snert.
**Step 1: Soak the Split Peas**
* Place the split peas in a large bowl.
* Cover them with plenty of cold water.
* Let them soak for at least 4 hours, or preferably overnight. This helps them cook more evenly and reduces cooking time. Soaking also removes some of the phytic acid, which can inhibit nutrient absorption.
* Drain and rinse the split peas thoroughly before using.
**Step 2: Brown the Ham Hocks (Optional but Recommended)**
* In your stockpot or Dutch oven, heat a tablespoon of oil over medium-high heat.
* Brown the ham hocks on all sides. This adds extra flavor to the soup. This step can be skipped if you prefer, but it’s highly recommended for a richer flavor.
**Step 3: Start the Soup**
* Add the drained and rinsed split peas to the pot.
* Pour in the water or chicken broth.
* Add the browned (or unbrowned) ham hocks, bay leaves, thyme, and marjoram.
* Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the split peas are very soft and starting to break down. Stir occasionally to prevent sticking.
**Step 4: Add the Vegetables**
* Remove the ham hocks from the pot and set them aside to cool slightly.
* Add the chopped onion, carrots, leek, celeriac, and celery to the pot.
* Continue to simmer for another 30 minutes, or until the vegetables are tender.
**Step 5: Shred the Ham and Add Potatoes**
* While the vegetables are simmering, shred the meat from the ham hocks. Discard the skin, bones, and any excess fat.
* Add the shredded ham and diced potatoes to the pot.
* Simmer for another 30 minutes, or until the potatoes are tender.
**Step 6: Add the Smoked Sausage**
* Slice the smoked sausage into rounds or half-moons.
* Add the sausage to the pot.
* Simmer for another 15-20 minutes, or until the sausage is heated through.
**Step 7: Season and Adjust Consistency**
* Season the soup with salt and black pepper to taste. Remember that the ham hocks and sausage are already salty, so start with a small amount and add more as needed.
* If the soup is too thick, add more water or broth to reach your desired consistency. Snert is traditionally very thick, but you can adjust it to your preference.
* For a smoother consistency, you can use an immersion blender to partially puree the soup. Be careful not to over-blend it, as you still want some texture.
**Step 8: Serve and Enjoy**
* Remove the bay leaves before serving.
* Serve the Snert hot, garnished with chopped parsley or celery leaves, if desired.
* Offer mustard and rye bread with butter or cheese on the side.
* Enjoy your delicious and authentic Dutch split pea soup!
Tips for the Best Snert
* **Don’t skimp on the soaking:** Soaking the split peas is crucial for achieving the right texture and reducing cooking time.
* **Use good quality smoked sausage:** The flavor of the sausage is a key component of Snert, so choose a high-quality smoked sausage.
* **Simmer, don’t boil:** Simmering the soup gently allows the flavors to meld together and the split peas to break down properly.
* **Adjust the consistency:** Snert should be very thick, but you can adjust the consistency to your liking by adding more water or broth.
* **Taste and season:** Taste the soup frequently and adjust the seasoning as needed. Remember that the ham hocks and sausage are already salty.
* **Make it ahead:** Snert tastes even better the next day, as the flavors have more time to develop. It can be stored in the refrigerator for up to 3 days.
* **Freeze for later:** Snert freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Variations and Substitutions
While this recipe aims for authenticity, here are some variations and substitutions you can try:
* **Vegetarian Snert:** Omit the ham hocks and smoked sausage. Use vegetable broth instead of water. Add smoked paprika for a smoky flavor.
* **Different Meats:** Instead of ham hocks, you can use smoked bacon, ham bones, or even leftover cooked ham.
* **Different Vegetables:** Feel free to add other vegetables you enjoy, such as parsnips, turnips, or kale.
* **Spice it up:** Add a pinch of red pepper flakes for a little heat.
* **Herbs:** Experiment with different herbs, such as rosemary or sage.
Serving Suggestions
Snert is traditionally served as a main course, especially during the winter months. Here are some serving suggestions:
* **With Rye Bread:** Serve with slices of rye bread spread with butter or cheese. The dense, slightly sour bread complements the richness of the soup.
* **With Mustard:** A dollop of mustard adds a tangy kick.
* **As a Starter:** While Snert is hearty enough to be a main course, you can also serve it as a starter in smaller portions.
* **Garnishes:** Garnish with chopped parsley, celery leaves, or a swirl of cream.
Nutritional Information (Approximate)**
* Calories: 400-500 per serving (depending on ingredients and portion size)
* Protein: 25-35 grams
* Fat: 15-25 grams
* Carbohydrates: 40-50 grams
* Fiber: 15-20 grams
*Note: This is an estimate, and the actual nutritional content may vary.*
Why You Should Make Snert Today
Making Snert is more than just cooking a soup; it’s an experience. It’s about embracing a traditional Dutch dish, enjoying the process of creating something delicious and comforting, and sharing it with loved ones. The aroma that fills your kitchen as the soup simmers is simply irresistible. It is a labor of love, but the rich flavor and satisfying thickness is well worth the effort.
So, gather your ingredients, put on your apron, and get ready to make a pot of authentic Snert. You won’t be disappointed!
Frequently Asked Questions (FAQ)
**Q: Can I make Snert in a slow cooker?**
A: Yes, you can! Brown the ham hocks first, then add all the ingredients to the slow cooker. Cook on low for 8-10 hours, or on high for 4-5 hours. Shred the ham and add the sausage during the last hour of cooking.
**Q: Can I use pre-cooked ham instead of ham hocks?**
A: Yes, you can. However, the flavor will be different. Ham hocks add a smoky depth that pre-cooked ham lacks. If using pre-cooked ham, add it during the last 30 minutes of cooking.
**Q: Can I use yellow split peas instead of green split peas?**
A: Yes, you can. The flavor will be slightly different, but it will still be delicious.
**Q: How long does Snert last in the refrigerator?**
A: Snert can be stored in the refrigerator for up to 3 days.
**Q: Can I freeze Snert?**
A: Yes, Snert freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
**Q: Is Snert gluten-free?**
A: Snert itself is naturally gluten-free, but be sure to check the ingredients of your smoked sausage to ensure that it doesn’t contain any gluten. Also, avoid serving with rye bread if you need to keep it gluten-free.
**Q: Where can I find Rookworst?**
A: Rookworst can be found at some specialty stores or online retailers that sell Dutch food products. If you can’t find Rookworst, you can substitute with a good quality smoked kielbasa or Polish sausage.
Enjoy your homemade Snert! It’s a dish that’s sure to warm you up from the inside out and provide a taste of Dutch culinary tradition.