Dutch Pea Soup (Snert)
Original recipes use celeriac, Dutch bacon, and Dutch smoked sausage, which I found impossible to find. I use celery instead of celeriac, omit the bacon (enough meat in the dish), and use smoked chicken sausage or franks.
- Preparing Time: 3 hours
- Total Time: 3 hours
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 large onions chopped
- 2 medium potatoes peeled and diced
- 1 large carrot peeled and diced
- 3 cups dried split peas no need to soak
- 1 pound spareribs with bones, or pork hock
- 2 leeks washed and chopped
- 3 stalks celery chopped; reserve leaves
- 2 cubes vegetable broth or bouillon
- 1 large smoked sausage or 3 to 4 thick franks
- Carbohydrate 36.12425 g
- Cholesterol 45.359237 mg
- Fat 13.8119518225 g
- Fiber 9.97100020051003 g
- Protein 17.978542454875 g
- Saturated Fat 4.3697061921625 g
- Serving Size 1 1 Serving (295g)
- Sodium 273.9012274625 mg
- Sugar 26.15324979949 g
- Trans Fat 2.0443323014 g
- Calories 337 calories
Rinse split peas. In a large pot bring 8 cups of water to boil with split peas and spareribs. Skim off any floats. Pour off and rinse peas and meat with water, then put peas and meat back in pot, add 8 cups of water and bring to boil again. Add carrots, leeks, onions, celery, and vegetable broth cubes to pot and let slowly simmer with the lid off for two hours until the soup thickens and peas are done. Lift meat from the pot, remove bones, cut meat into small pieces, and return to pot. Add whole sausage and warm through, 15 minutes. Season with plenty of salt and black pepper. To serve, cut sausage into one piece per portion, sprinkle chopped celery leaves over soup, and offer with slices of pumpernickel.
