In the days before christmas, when it is cold, wet and miserable outside, there is one typical Dutch dish that lifts my mood: snert. It is a thick soup made with pork and split peas. It is easy to make, but it takes two hours to cook. Perfect for the weekend. I made it on friday with Anne and we ate it as a main course with three people. There was so much left over that it also was a starter for four on saturday and another main course for two on sunday. I guess this recipe is enough for 7-8 main courses.
1 pork knuckle (700 g)
150 g diced bacon
1 ‘gelderse rookworst’ (typical Dutch smoked pork sausage)
500g dried split peas
1 big carrot
Put the split peas in a sieve and wash them under the tap. Put the split peas, the pork knuckle and the bacon in a pot and cover with water. Boil for 1.5 hours or until the meat comes off the bone easily. Take the knuckle out of the pot. Pull or cut the skin off and throw it away. Pull or cut the meat from the bone and put it back in the pot. Dice the celeriac in cubic centimetre sized pieces. Slice the onion, leek and carrot. Wash the leek to get rid of the sand. Add the vegetables to the pot and place the ‘rookworst’ on top. Boil for at least half an hour. Stir every five to ten minutes.
Take the sausage from the pot and slice it. Scoop the soup into bowls or deep plates and place the sausage slices on top.