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Erwtensoep, also called "snert", is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery (Apium graveolens var. dulce), onions, leeks, carrots, and often potato. Slices of rookworst (Dutch smoked sausage) are added a few minutes before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine.

It is customarily served with rye bread (roggebrood) and bacon, cheese or butter. The bacon is usually 'katenspek'; bacon which has been cooked and then smoked. The pork and sausage from the soup can also be eaten separately on rye bread together with mustard.

So called 'koek en zopie' outlets, small food and drinks stalls which only spring up during winters along frozen canals, ponds and lakes in the Netherlands and cater to ice skaters, usually serve "snert" as a hearty snack.

In Suriname, a former dutch colony, dutch style pea soep is eaten as a street food.

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Pea soup,

Erwtensoep (Dutch Pea Soup),