This is a traditional dish in the Netherlands, with a ham stock and peas as a base for the soup and other vegetables and meats added for flavor. The test for a good pot of snert is that a spoon can stand up straight in the thick soup.
1 meaty ham bone, or 2 ham hocks, or several strips of bacon
Water to cover
1 (16 ounce) package of split peas
Water to cover
1# ring of Rookworst (traditional) or smoked sausage
4 large carrots, quartered and sliced
4 celery stalks, quartered and sliced
2 leeks, sliced and washed
1 large onion, chopped
3 medium potatoes, peeled and diced
1 Tbsp Chicken base
1 Tbsp Worcestershire Sauce
4 bay leaves
1 tsp dried Thyme, or 1 Tbsp fresh thyme
1 Tbsp dried parsley or 3 Tbsp fresh parsley
Salt & Pepper to taste.
Instructions
Soak the peas overnight in cold water.
Cover the ham bone with water and simmer for 2-4 hours.
Remove the ham bone from the water, trim off and chunk the meat.
Measure the ham broth, you’ll need 10 cups for the recipe so you can add or subtract water as needed.
If you need more meat than the ham bone or shanks provided, you can fry 2-4 strips of bacon. Remove when done and place on paper towels to drain. Cut into small, bite sized pieces.
Slice and brown some Rookworst or other smoked sausage in the bacon grease.
Drain the peas and combine all of the ingredients into the ham broth.
Cover, bring to a boil and then simmer for 4 hours.
Taste and adjust for salt and pepper.
Continue to simmer until it reaches the desired consistancy.
It tastes best if it sits overnight and then you can re-heat it to serve.
