Dutch Language Blog

Snert. It is called Snert. Posted by on Jan 12, 2010 in Dutch Language


It is called snert, or erwtensoep, and I have yet to actually try it myself. Two reasons. 1. The word “snert” sounds like something that comes out of my nose or should be scraped off my shoe. 2. Until now, I hadn’t found a vegetarian version of it.  That is, until now.

I’ve heard that snert is actually quite good, and I have nothing against it really, but for the name. Actually, I’m rather fond of pea soup, especially on a cold winter day. The non-vegetarian version is usually made with ham, I believe. There are many recipes available that include meat, but since a vegetarian version appears to be difficult to come by, I figure I’ll give you all this one. If anyone gets around to cooking it before I do, be sure to let me know how it turns out. I’m genuinely curious.

De Volkskrant has so graciously published this “vegetarische erwtensoep voor 4 personen”. The recipe, from De Volkskrant, maandag 4 januari 2010, is as follows:

  • 300 g. spliterwten
  • 3/4 a 1 liter groentebouillon
  • 1/2 selderijknol
  • 1 winterwortel
  • 1ui
  • 1 prei (alleen het wit)
  • 1 moesappel
  • 2 a 3 aardappelen (eventueel)
  • 2 teentjes knoflook
  • bouquet garni van: tijm, rozemarijn, salie, basilicum, laurier (2 takjes elk) en peterselie en selderijblad (van elk een 1/2 bosje)
  • zout, peper

Spoel de erwten en week ze een nacht in 1 liter water. Zet ze op met het weekwater, laat aan de kook komen, schep het schuim af en laat ze een half uurtje zacht koken. Doe daarna de andere groenten (gewassen en gesneden), de kruiden en de bouillon erbij, breng het geheel weer aan de kook en laat het dan een uurtje of anderhalf a twee zachtjes koken. Haal de kruiden eruit, pureer de soep en breng op smaak. Laat eventueel nog een minuut of tien op het vuur staan met vega-worsten of -ballen erin.

And of course, your translation. It’s not a word for word translation in all spots, mostly because some of these things just don’t translate directly that well.

  • 300 g. split peas
  • 3/4 to 1 liter vegetable bouillon
  • 1/2 celery root
  • 1 large carrot
  • 1onion
  • 1 leek (only the white)
  • 1 sweet apple (grainy variety)
  • 2 to 3 potatoes (optional)
  • 2 cloves garlic
  • bouquet of herbs including: thyme, rosemary, sage, basil, 2 bay leaves and parsley and celery leaf (from each 1/2 bundle)
  • salt, pepper

Rinse the peas and soak them for one night in 1 liter water. Set them in a pan with the water from soaking, let them come to a boil, scoop off the foam and let them cook softly for a half hour. Next put the other vegetables in (washed and cut), the herbs and the bouillon as well, bring the whole thing to a boil again and then let it cook softly for an hour and a half to two hours. Take the herbs out of it, puree the soup and add salt and pepper to taste. Optionally, let it sit for one to ten minutes on the burner with vegetarian worsts or balls in it.

Eet smakelijk!

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  1. Sarah van der Steeg:

    I always make my erwtensoep in a slow cooker. It takes 24 hours. You can put unsoaked peas in with the other stuff, walk away and leave it. The result is wonderful. But I always make mine with spek blokjes and rookworst, not being a vegetarian. My Dutch husband thinks I make it better than a Dutch person. I am English.

  2. sarah:

    Oooh, that sounds delicious, and simple. I am all for simple. I have a Portuguese friend engaged to a Dutch man, and he swears that his girlfriend’s mustard soup is better than his own mother’s. Sometimes it takes a foreign touch!