Snert (erwtensoep)

This is a favourite winter stew in the Netherlands. It is thick and hearty—more than adequate for a main course. It is served with bread to mop up the leftover liquid.

Time

3 hours total: 30 minutes attended, 2 hours 30 minutes unattended

Storage notes

Keeps in the refrigerator for up to 3 days; freezer for 6 weeks

Difficulty

easy

Yield

2000 g (servings 4 –8)

Ingredients

Weight

Volume

Procedure

Water

1500 g

6 cups

Pig’s foot

250 g

1 small

Bring water to a boil.

Cook pig’s foot for 5 minutes.

Drain and discard the liquid.

Water

1500 g

6 cups

Dried split green peas, rinsed

600 g

3 cups

Smoked ham hock

750 g

1 small

Bring to a boil. Reduce to simmer.

Cook, partially covered, stirring occasionally, for 2 hours.

Potatoes, peeled and diced

600 g

2 large

Leeks, sliced

60 g

½ cup

Onions, sliced

80 g

½ cup

Celery, sliced

25 g

¼ cup

Thyme

0.8 g

1 tsp

Nutmeg

0.6 g

¼ tsp

Lemon juice

15 g

1 tbsp

Pepper

0.5 g

¼ tsp

Add to pot.

Simmer, stirring occasionally, for 30 minutes.

Remove pig’s foot and ham hock. Cut away the meat and return it to the pot.

Kielbasa (or other smoked sausage), thinly sliced

225 g

3 medium

Add to pot.

Simmer 10 minutes.

Making ahead

This whole dish can be made in advance and reheated prior to service.

Food pairings

Bread, on the side.

Nutrition

Serving size 500 g; calories 1538.2 kcal, kilojoules 6437.9 kJ, protein 33.5 g, carbohydrates 38.4 g, sugar 5.8 g, fat 133.7 g, saturated fat 48 g, unsaturated fat 124 g, trans fat 0.2 g, fiber 12.2 g, cholesterol 192.7 mg,

Type stew soup

Author bhsimon

Yield

Servings

–

Serving size 250–500 g

Serve	Per serve
Energy (kcal)	1538.2
Energy (kJ)	6437.9
Protein (g)	33.5
Fat (g)	133.7
Carbs (g)	38.4
Sugars (g)	5.8
Fiber (g)	12.2
Sodium (mg)	4735
Cholesterol (mg)	192.7

Full details