Snert (Dutch Split Pea Soup)

Name: Snert (Dutch Split Pea Soup)
Prep time: 14 min
Cook time: 25 min
Total time: 39 min
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

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Side recipe with Netherlands flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 60 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 39 min total

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

Step-by-step instructions

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!

Why this works on a weeknight

Snert (Dutch Split Pea Soup) lands at about 39 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Snert (Dutch Split Pea Soup) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Side Netherlands Soup Cake