Snert (Dutch Split Pea Soup)

Name: Snert (Dutch Split Pea Soup)
Yield: 4 servings
Cuisine: Netherlands
Ingredients: 2L Water; 300g Peas; 100g Pork; 1 Vegetable Stock Cube; 2 Celery; 2 Carrots; 1 large Potatoes; 1 small Onion; 1 small Leek; 1 cup Celeriac; 1 pound Sausages

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Water2 l
Peas300 g
Pork100 g
Vegetable Stock Cube1
Celery2
Carrots2
Potatoeslarge1
Onionsmall1
Leeksmall1
Celeriac1 cup
Sausages1 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	492 kcal
Protein	26.3 g
Fat	25.1 g
of which saturates	8.5 g
Carbohydrate	35.7 g
Fibre	11.4 g
Salt	2.1 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 0 min

1
Gather the ingredients.
2
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.
3
Remove the pork chop, debone, and thinly slice the meat. Set aside.

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