Erwtensoep

Erwtensoep, also known as snert in colloquial Dutch, is a traditional Dutch soup made from dried green split peas and meat. It is typically prepared as a hearty, thick winter dish and is considered a staple of Dutch comfort food. The soup is usually darker and denser than other pea soups, with the thick consistency often highlighted in Dutch culinary culture.

Key ingredients include dried green split peas, pork such as ham hock or shoulder, and sometimes smoked sausage (rookworst). Common vegetables are onion, carrot, leek and celery, with potatoes sometimes added to adjust thickness. Flavorings may include bay leaf, thyme and marjoram, along with salt and pepper. The dish may be prepared with a combination of meat, bones and stock to build a rich broth, and the peas break down during long simmering to create the characteristic dense texture. Some cooks serve rookworst separately or add it toward the end of cooking.

Preparation generally involves rinsing the peas and simmering them with meat and vegetables for several hours to extract flavor and achieve a velvety, thick consistency. The soup is often left to cook slowly, allowing the starch from the peas to thicken the broth. Timing and proportions vary by region and family tradition, but the goal is a robust, filling soup that can stand as a meal in itself.

Serving typically includes hot erwtensoep with dark rye bread, sometimes accompanied by pickled onions, and a pat of butter. In the Netherlands, it is most commonly enjoyed on cold days and during winter months, reflecting its role as a comforting and sustaining regional dish.