🇳🇱 How to Make Erwtensoep

Craving Erwtensoep? On FoodNeverComes the food never actually comes — so here's how to make real Erwtensoep at home, in about 3 hr, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 500g green split peas, rinsed
• 1 pork hock or 300g smoked bacon
• 1 rookworst, sliced
• 2 leeks, 2 carrots, 1 celeriac chunk, ½ head celery, all chopped
• 3 potatoes, cubed
• 2 litres water
• salt, black pepper
• rye bread and katenspek, to serve

👩‍🍳 Method

1. Simmer the split peas with the pork hock in the water for 90 min, skimming the foam off in the first 15 min.
2. Add the potatoes, celeriac and carrot and cook another 45 min until the peas have collapsed entirely. Snert should have no whole peas left in it.
3. Pull the hock out, shred the meat off the bone and return it.
4. Add the leek and celery for the last 20 min — they go in late so they keep some bite.
5. Slide the sliced rookworst in for the final 10 min to heat through.
6. Here is the actual rule: eat it the NEXT day. Proper snert is stiff enough that a spoon stands up in it, and it only gets there after a night in the fridge. Serve with rye bread and smoked bacon on top.