Dinner · Dutch

Snert (Dutch Split Pea Soup)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 18, 2026

This is the thick, sticky split pea soup the Dutch swear by, loaded with smoky sausage and tender vegetables. It simmers low and slow until the peas practically dissolve into a hearty, spoon-standing bowl. Perfect for a cold day when you want something that eats like a full meal.

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Snert (Dutch Split Pea Soup)

Why you'll love this

  • It's a full, hearty meal in one pot.
  • Smoky sausage makes every bowl deeply satisfying.
  • Tastes even better reheated the next day.
  • Simple pantry ingredients, no fancy shopping.

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
  • about 3 1/2 ounces pork belly or bacon
  • 1 vegetable bouillon cube
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 large potato, peeled and diced
  • 1 small onion, chopped
  • 1 small leek, sliced
  • 1 cup celeriac, diced
  • 1 pound smoked sausage (rookworst), such as kielbasa
  • to taste salt and black pepper

Equipment

  • Large soup pot
  • Immersion blender (optional)
  • Cutting board and knife
  • Ladle

Instructions

  1. In a large soup pot, combine the water, split peas, pork belly or bacon, and bouillon cube. Bring to a boil over high heat, then lower to a gentle simmer.
  2. Cover and cook for 45 minutes, stirring now and then and skimming off any foam that floats to the top, so the finished soup stays clean-tasting and smooth.
  3. If you are using a bone-in pork chop, lift it out, remove the bone, and thinly slice the meat. Set it aside to add back later.
  4. Stir in the celery, carrots, potato, onion, leek, and celeriac. Return to a boil, then reduce to a simmer and cook uncovered for another 30 minutes, adding a splash of water if things start to stick to the bottom.
  5. Add the smoked sausage for the final 15 minutes so it warms through and lends its flavor to the pot.
  6. When the vegetables are fork-tender, remove the pork belly and sausage, slice them thinly, and set aside.
  7. For a smoother soup, blend it right in the pot with an immersion blender until thick and creamy. Season generously with salt and pepper.
  8. Stir most of the meat back in, saving a few sausage slices for the top. Ladle into warm bowls and garnish with the reserved sausage and chopped celery leaves.

Tips from the kitchen

  • Split peas don't need soaking, but stir occasionally so they don't scorch as they thicken.
  • The soup should be thick enough that a spoon stands up in it; add water only if it gets too heavy.
  • Snert tastes even better the next day, so make it ahead if you can.

Estimated nutrition per serving: 420 cal · 22g protein · 38g carbs · 20g fat

Make it your own

  • Swap the rookworst for kielbasa or any good smoked sausage.
  • Skip the pork belly and use extra sausage for a simpler version.
  • Leave the soup chunky if you prefer texture over a smooth puree.

Storing & make-ahead

Cool completely and refrigerate up to 4 days. It thickens as it sits, so loosen with a little water when reheating over low heat. Freezes well for up to 3 months.

Good to know

Do I need to soak the split peas?
No. Split peas cook down without soaking, which is part of what makes this soup so easy.
Why is my soup too thick?
Split peas keep absorbing liquid, so just stir in a little water until it reaches the consistency you like.
What sausage should I use?
Traditional rookworst is ideal, but any smoked sausage or kielbasa works beautifully.
Can I make it vegetarian?
Yes, skip the meat, use vegetable broth, and add smoked paprika for a similar smoky depth.

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