(Split) Pea soup from the Slowcooker

Pea soup, also known as snert, originated in Northern Europe and has evolved over the centuries into a typical Dutch dish. Snert is a traditional dish that has existed since the early 16th century. Originally, it was a cheap and nutritious meal for ordinary people, prepared with simple ingredients like dried peas, vegetables, and meat. Dutch snert evolved into a thick, hearty soup with distinctive ingredients like split peas, smoked sausage, and pork, which was slow-cooked and symbolizes winter in the Netherlands.

Recipe for 6 people

Preparation Time:

Prep time: ± 30 minutes

Cooking time (Slow cooker): 8 hours (Low)

Ingredients:

3 spare ribs (approximately 500 grams)

2 shoulder chops

180 grams sauerkraut bacon

5 ounces split peas

1.5 liters water

1 smoked sausage

2 chopped onions

1 celeriac

1 carrot

2 leeks

2 floury potatoes

4 tablespoons celery leaves

2 bay leaves

1 beef bouillon cube

Salt and pepper

Slowcooker (4 ltr.)

Preperation:

1. Rinse the split peas with cold water and place them in the bottom of your slow cooker.

2.     Cut the sauerkraut bacon into 1cm cubes. Place these, along with the ribs and pork chop, on top of the split peas.

3.     Chop the onions, dice the celeriac, carrot, and potatoes, slice the leeks into rings, and finely chop the celery leaves (about 4 tablespoons). Add these to the slow cooker.

4.     Pour 1.5 liters of water into the slow cooker.

5.     Crush 1 beef bouillon cube and add it to the slow cooker along with 2 bay leaves.

6. Now set the slow cooker to low for 8 hours.

7.     After 7 1/2 hours, remove the bone from the meat, cut it into pieces, and add it back to the soup. Stir the pea soup well.

8.     Slice the smoked sausage and let it cook for the last half hour.

9.     Season with salt and pepper. (For extra flavor, you can let the soup sit overnight.)

Serving suggestion:

Rye bread with bacon: The ultimate traditional combination. Serve warm, perhaps with a dollop of mustard.

Rustic baguette with cheese: For example, aged cheese or a spicy cheese spread.

But what do you actually drink with pea soup? Here are the best options, from traditional to surprising:

Beer:

Dark beer or bock beer: Pairs perfectly with the savory, smoky flavors of pea soup. Think of an autumn bock or a stout.

Amber beer or tripel: Slightly fruitier and spicier, for those looking for a more complex flavor.

Wine:

Body-bodied white wine: Choose a Grenache Blanc, Viognier, or Chardonnay without too much oak aging. These wines have enough power to stand up to the pea soup.

Red wine: A light, crisp red like Pinot Noir or Gamay can also work well, especially if the soup includes smoked sausage or bacon.

Gluhwein or mulled cider: For a wintery drink with pea soup as a savory counterpart.

Bon Appétit ...