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Snert (Dutch Pea Soup)

Snert (Dutch Pea Soup)
6–9 servings

500 g of dried packaged Makfa peas

2 liters of water

2 celery roots

1 carrot

2 potatoes

2 onions

1 leek

1 celery stalk

70 g of green peas (possibly frozen), optional

100 g of wieners

200 g of smoked wieners

a small bunch of parsley for service

rye bread for service


freshly ground black pepper

2 hours


Additional properties For kids


1. Wash the peas under flowing water. Pour water into a saucepan, add the peas. Bring to a boil, remove foam and let simmer for 1 hour.

2. Peel celery stalks, carrots and potatoes, cut them into medium-size cubes, add to the saucepan and cook for another 15 minutes.

3. Peel the onions and cut them into small cubes. Cut leeks and celery stalks into small cubes as well. Add to the pan and continue cooking for another 15 minutes.

4. Add peas (optional) and wieners cut into circles. Add salt and pepper and cook for 5 more minutes.

5. Decorate with parsley leaves and serve with rye bread.

Cuisine European cuisine
Dish type Soups and Salads