Snert (Dutch Split Pea Soup)
This Dutch side builds peas, pork and celery into a proper meal you can have ready in about 80 minutes. You'll find the full ingredient list (with a scaler to change the servings), 10 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 10 steps, it's manageable with a little attention.
What you'll need
Shopping list (8)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Gather the ingredients.
- In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.
- Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
- Remove the pork chop, debone, and thinly slice the meat. Set aside.
- Add the celery, carrots, potato, onion, leek, and celeriac to the soup.
- Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
- Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.
- If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
- Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
- Enjoy!
You'll use: Large pot · Saucepan · Blender
Watch how it's made
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What to serve with Snert (Dutch Split Pea Soup)
- Kapsalon Lamb
- Bitterballen (Dutch meatballs) Beef
- Stamppot Pork
- Dutch poffertjes (mini pancakes) Breakfast
Tips & common questions
How long does Snert (Dutch Split Pea Soup) take to make?
About 80 minutes from start to finish — an estimate based on the 10 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Snert (Dutch Split Pea Soup) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.