Snert is a conventional soup made with inexperienced break up peas from the Netherlands. Moreover inexperienced break up peas, its primary components are celeriac, leeks and meat. The soup is sluggish cooked till the break up peas change into mushy and it’s eaten as a essential meal. It’s generally served with bread however historically it’s adopted by pancakes.
Inexperienced break up peas are mature inexperienced peas which are dried, dehulled after which break up in half. There is no such thing as a single recipe for snert and its components differ drastically. The meat is normally pork and decisions embrace pork stomach, leg, rib, ham hock and rookworst which is a Dutch sausage. Elements used to taste the soup embrace bay leaves, thyme, parsley and seasoning mixes like bouillon cubes. Different greens used are onions carrots and potatoes.
Whereas its thickness is attained by the breaking down of the break up peas because it cooks, an outdated trick to additional thicken the soup is to grate in potatoes close to the tip of the cooking time. The soup is taken into account prepared when a spoon positioned within the center stays upright.
Snert is the colloquial time period for this soup, however its correct title is erwtenseop. Erwten that means pea and seop for soup. Whereas it’s not sure why it’s referred to as snert, just a few sources recommend that it’s an outdated Dutch phrase referring to any thick stew or soup.
Origin & Significance
Snert originates from the Netherlands. It’s a necessary winter soup as a result of it’s filling, warming and might be made with easy components. The beloved soup even has a Snert world cup hosted within the Netherlands the place individuals compete to make one of the best snert. The occasion is almost three a long time outdated.
Elements
- Inexperienced Break up peas – 2 cups
- Water – 8 cups
- Carrots – 2
- Celery stalks – 1 cup
- Onion – 1
- Bay leaves – 2
- Black pepper and salt – to style
- Rookworst – 1
Directions
- Rinse the break up peas and take away something that does not belong (stones, sticks, dried up discolored peas).
- Put the peas and eight cups of water in a soup pot.
- Peel and chop the greens and add to the peas.
- Carry to a boil, add the bay leaves, then flip down the warmth and simmer for about 40 minutes.
- Stir it sometimes so it doesn’t burn, add some water if you happen to really feel the soup is getting too thick.
- When the peas are tender, take away the bay leaf and stir the soup a number of instances vigorously to interrupt down the peas, till creamy.
- Slice the rookworst and add it to the pot.
- Flip the warmth again up till the meat is sizzling.
- Style and regulate the salt stage if wanted.
- Season with black pepper and serve.
Vitamin Data:
Yield: 4
Serving Measurement: 1
Quantity Per Serving:
Energy: 140Whole Fats: 1gSaturated Fats: 0gTrans Fats: 0gUnsaturated Fats: 0gLdl cholesterol: 0mgSodium: 201mgCarbohydrates: 26gFiber: 10gSugar: 5gProtein: 9g
Vitamin is offered and calculated by Nutritionix. It’s for common info functions and is simply a tough estimation.
