Dinner · Dutch

Snert (Dutch Split Pea Soup)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 30, 2026

Snert is the Netherlands' cold-weather favorite: a thick, stick-to-your-ribs split pea soup loaded with smoky sausage and tender vegetables. It cooks low and slow until the peas melt into a creamy base, and it only gets better the next day. This is comfort food that fills you up and warms you through.

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Snert (Dutch Split Pea Soup)

Why you'll love this

  • One pot and mostly hands-off simmering.
  • Thick, hearty, and genuinely filling as a full meal.
  • Even better the next day.
  • Smoky sausage makes every bowl satisfying.

EveryDayMeal recipe

Snert (Dutch Split Pea Soup)

Prep
20m
Cook
90m
Total
110m
Serves
6
Level
Easy

Ingredients

  • 8 cups Water
  • 1 1/2 cups (about 10 ounces) Dried split peas
  • 3 1/2 ounces Pork belly or thick-cut bacon
  • 1 Vegetable bouillon cube
  • 2 Celery stalks, chopped
  • 2 Carrots, sliced
  • 1 large Potato, peeled and diced
  • 1 small Onion, chopped
  • 1 small Leek, sliced and rinsed
  • 1 cup Celeriac (celery root), peeled and diced
  • 1 pound Smoked sausage (rookworst or kielbasa)
  • to taste Salt and black pepper

Equipment

  • Large soup pot or Dutch oven
  • Ladle
  • Immersion blender (optional)
  • Sharp knife and cutting board

Instructions

  1. In a large soup pot, combine the water, split peas, pork belly or bacon, and the bouillon cube, then bring it to a boil over high heat so everything gets going quickly.
  2. Reduce the heat to a gentle simmer, cover, and cook for 45 minutes, stirring now and then and skimming off any gray foam that rises to the top so the finished soup tastes clean.
  3. Add the celery, carrots, potato, onion, leek, and celeriac to the pot, bring it back to a boil, then lower to a simmer and cook uncovered for about 30 minutes, adding a splash of water if the bottom starts to stick.
  4. Add the smoked sausage during the last 15 minutes of cooking so it heats through and flavors the soup without falling apart.
  5. When the vegetables are fork tender and the peas have broken down, lift out the pork belly and the sausage, slice them thinly, and set aside.
  6. For a creamier soup, blend it right in the pot with an immersion blender until thick and smooth, then season generously with salt and pepper.
  7. Stir most of the sliced meat back into the soup, saving a few sausage slices for the top. Ladle into warm bowls and garnish with the reserved sausage and a little chopped celery leaf.

Tips from the kitchen

  • Snert is meant to be thick enough that a spoon nearly stands up in it. If it looks thin, simmer uncovered a little longer.
  • Skim the foam early and often for the cleanest flavor and clearest broth.
  • This soup thickens a lot as it sits, so thin day-old leftovers with a little water or broth when reheating.

Estimated nutrition per serving: 420 cal · 24g protein · 38g carbs · 19g fat

Make it your own

  • Swap rookworst for kielbasa or any good smoked sausage.
  • Leave the soup chunky instead of blending if you like more texture.
  • Add a ham hock during the first simmer for extra deep, smoky flavor.

Storing & make-ahead

Cool completely and refrigerate in a covered container for up to 4 days. It thickens overnight, so reheat gently on the stove with a splash of water. Freezes well for up to 3 months.

Good to know

Do I need to soak the split peas first?
No. Split peas break down on their own with a long simmer, so there's no need to soak them ahead of time.
Why is my soup too thin?
It may just need more time. Simmer uncovered until the peas fully break down, which naturally thickens the soup.
What is rookworst?
It's a Dutch smoked sausage. If you can't find it, any smoked sausage or kielbasa works great.
Can I make this vegetarian?
Yes. Skip the pork and sausage, use extra vegetable bouillon, and add smoked paprika for that signature smoky depth.

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