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Overview

Erwtensoep

Snert, Dutch Split Pea Soup

This erwtensoep recipe makes the Dutch winter classic, also called snert: green split peas slow-simmered with pork shoulder, smoked bacon and rookworst until the soup is so thick a spoon stands up in it. Celeriac, carrot, leek and potato melt into the peas, and the meat is shredded back through the pot. One serving is about 600 g.

Erwtensoep, nicknamed snert, is the soup the Netherlands eats when winter bites. It is traditionally served on New Year's Day and at ice-skating rinks, where vendors sell it from stalls called Koek en Zopie to skaters coming in from the cold. The old rule is that a good erwtensoep must be thick enough for a spoon to stand upright in it — and it is often said to taste better the day after it is made. The Dutch table also serves it at the closing banquet of the Tata Steel chess tournament in Wijk aan Zee, where it has become a tradition of its own.

Pairs well with: Rye bread, butter & smoked sausage

Provenance

Netherlands flag Netherlands

Dutch Winter Classic

Nordic & European

Time Dedication

2h 50m

20m prep • 150m cook

Batch Yield

6 Servings

672 kcal per serving

1 serving ≈ 600 g

Technical Skill

Intermediate

Medium (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Soups & Broths Occasions: Winter dinners, New Year's Day, ice-skating days, family meals Cost: Low — about $2–3 per serving at home
Tags: Pork Savory Soup
A white bowl of thick Dutch erwtensoep split pea soup with a slice of smoked bacon draped over the rim

Dutch Winter Classic

Photo: Jpatokal, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A home-style erwtensoep simmered until thick, with pork, smoked bacon and rookworst.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 2h 50m
P

Prep Stage: Peas and Vegetables

20 Mins • One Pot

Rinse the split peas and pick out any stones. Dice the celeriac, carrots, onion and potatoes, slice the leek and celery, and cut the bacon into thick strips. Trim the pork shoulder. Keep the rookworst whole — it goes in near the end.

Maestro Tip: Cut the vegetables small and even so they melt into the peas instead of staying in chunks.

  1. 1

    Start the Peas and Pork

    10 Mins Gentle simmer, about 95°C (203°F)

    Put the rinsed peas, water, pork shoulder, bacon and bay leaves in a large heavy pot. Bring to a boil, skimming off any foam, then lower the heat to a gentle simmer and cover loosely.

    Start in cold water so the peas cook evenly and the pork stays tender.

    Done when: The surface is calm with a few lazy bubbles; the foam is skimmed away.

  2. 2

    Simmer Until the Peas Break Down

    90 Mins Gentle simmer, about 95°C (203°F)

    Simmer gently for 90 minutes, stirring every 20 minutes so the peas do not catch on the bottom. The peas will break down and the soup will start to thicken.

    Keep the heat low — a hard boil makes the peas stick and burn on the bottom.

    Done when: The peas have mostly fallen apart and the pork is tender enough to shred.

  3. 3

    Add the Vegetables

    30 Mins Gentle simmer, about 95°C (203°F)

    Lift the pork out and set it aside. Stir in the celeriac, carrots, leek, onion, potatoes and celery, and simmer for 30 minutes more until the vegetables are soft and the soup is thick.

    The potatoes should fall apart — that is what thickens the soup, so do not hold back on time.

    Done when: The vegetables are soft and the soup coats a spoon thickly.

  4. 4

    Add the Rookworst and Shred the Pork

    20 Mins Simmer, about 95°C (203°F)

    Shred the pork into bite-sized pieces and stir it back into the pot. Add the whole rookworst and simmer for 15–20 minutes until the sausage is heated through. Fish out the bay leaves, season with salt and pepper, and taste.

    Season at the very end — the smoked bacon and sausage already bring a lot of salt.

    Done when: The pork reaches 74°C (165°F) through and the sausage is hot to the centre.

  5. 5

    Rest and Serve

    10 Mins Serve steaming, about 75°C (167°F)

    Take the pot off the heat and let the soup rest for 10 minutes — it thickens further as it cools. Slice the rookworst, ladle the soup into deep bowls and lay the sausage slices on top.

    Erwtensoep tastes even better the next day, after the flavours have settled overnight.

    Done when: The soup is thick enough that a spoon stands up in it — the old Dutch test of a good snert.

Finishing Touches & Plating

Serve the erwtensoep steaming hot, with the sliced rookworst on top and rye bread with butter on the side.

Nutritional Physiology & Benefits

Nutrition

Energy

672

kcal / serving

Protein

38g

Complete AA

Carbs

74g

Complex

Fats

26g

Healthy

Per serving (6 servings · 1 serving ≈ 600 g)
Energy672 kcal
Protein38 g
Carbohydrates74 g
Fat26 g
Fibre25.8 g
Sugar12.1 g
Sodium1114 mg
Per 100g
Energy112 kcal
Protein6.4 g
Carbohydrates12.4 g
Fat4.3 g
Fibre4.3 g
Sugar2 g
Sodium186 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin A (carrots), vitamin K and folate (leek, celery), vitamin C (celeriac, potato), iron (pork, split peas), potassium (potato, split peas).

High-Protein Winter Soup

About 38.2 g of protein per serving from split peas, pork and sausage helps keep you full for hours.

Rich in Fibre

Split peas are one of the richest sources of fibre, with about 25.8 g per serving in this soup.

Packed with Vegetables

Carrots, leek, celeriac and celery add vitamins and minerals to a slow-simmered, satisfying winter soup.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Rye Bread with Butter

Dense rye bread with butter is the traditional partner — it is made for scooping up the thick soup.

Extra Rookworst

The smoky sausage sliced over the top is part of the dish itself, adding salt and smoke to every spoonful.

Drinks

Dutch Beer or Hot Tea

A cold Dutch beer or a mug of hot tea cuts through the richness of the smoked meats.

Vegetables

Green Salad with Mustard Dressing

A simple green salad with a sharp mustard dressing gives the heavy soup a fresh, bright contrast.

Complete menu

Erwtensoep with rye bread, butter, sliced rookworst and a cold Dutch beer or hot tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Salty Bread and Extra Cured Meats

The soup already carries about 1,114 mg of sodium per serving from the smoked meats and salt; extra salty sides push it much higher without adding flavour. This is general nutrition information, not medical advice.

Leaving the Soup at Room Temperature

Cooked pork and sausage in soup are perishable — cool and refrigerate leftovers within 2 hours, and reheat to 74°C (165°F). This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, high-fibre winter dinner; watch the salt if you eat it often.
  • ChildrenSoft and mild; cut the sausage into small pieces and go easy on the bacon.
  • ElderlyWarm, soft and easy to chew; serve it warm rather than piping hot.
  • Pregnant womenFine when the pork and sausage are fully cooked and the soup is served hot; ask your clinician if unsure.
  • Breastfeeding womenA nourishing, protein-rich soup; keep portions moderate.
  • AthletesAbout 38 g of protein and 74 g of carbohydrate per serving supports recovery after training.
  • Weight gainServe with rye bread and butter to raise the energy of the meal.
  • Weight lossVery filling thanks to the fibre; keep the bacon and buttered bread modest.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 74.1 g of carbohydrate per serving, mostly from split peas and potato; count the bread on the side, and ask your clinician about portion size.
  • High blood pressureAbout 1,114 mg of sodium per serving; use less salt and bacon, and ask your clinician if you are on a low-sodium plan.
  • Kidney diseaseHigh in protein, potassium and phosphorus; ask your clinician whether this portion suits your plan.
  • GoutPork and sausage are moderate in purines; the pea broth adds more — ask your clinician.
  • Stomach issuesSplit peas are high in fibre and can cause gas; the soup is gentle otherwise, so eat slowly and keep portions moderate.
  • Cardiovascular diseaseThe smoked sausage and bacon add saturated fat and salt; keep them modest and load up on the vegetables.
  • Fatty liverA filling soup with little added fat beyond the meats; keep the bacon small and skip the buttered bread.
  • Food allergiesContains pork and celery; the rookworst may contain wheat or mustard — check labels if you have an allergy.
  • Special therapeutic dietsFollow your clinician's guidance on sodium, protein and fibre; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly, then store in airtight containers; the soup sets almost solid when cold.
In the fridge
4 days in the fridge in an airtight container.
In the freezer
Up to 3 months; thaw overnight in the fridge.
How to reheat
Reheat gently on the stove, stirring, to 74°C (165°F); add a splash of water if it is too thick.
Freezing recommended
Yes — erwtensoep freezes very well and tastes better after a night in the fridge.
Signs it has spoiled
Sour smell, mould on the surface, or a slimy film.

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