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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 528.0
  • Total Fat: 27.3 g
  • Cholesterol: 113.8 mg
  • Sodium: 884.3 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 9.8 g
  • Protein: 39.5 g

View full nutritional breakdown of 4-Meat Split Pea Soup calories by ingredient
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4-Meat Split Pea Soup

Submitted by: LIRANAE

Introduction

Accompanied by Rye bread with mustard and slivers of smoked bacon, this hearty and filling soup - known as "Snert" - is a winter favorite in the Netherlands. Accompanied by Rye bread with mustard and slivers of smoked bacon, this hearty and filling soup - known as "Snert" - is a winter favorite in the Netherlands.
Number of Servings: 12

Ingredients

    300 grams clean sliced leeks
    200 grams onion, coarsely chopped
    400 grams carrot, peeled and cut into small cubes
    600 grams celeriac (or turnip, or potato), peeled and cut into small cubes
    700 grams lean unsalted pork meat (chops, loin). If bone in, be sure to have 700 grams of meat on but do not remove bones before cooking
    400 grams bone-in pork meat (spare ribs, country-style chops, or hocks)
    250 grams smoked pork (bacon, canadian bacon, ham), cut into small cubes
    450 grams smoked sausage (polska kielbasa or other), sliced into rounds
    1000 grams dried split peas

    **HINT** to keep celeriac and carrots from shriveling or discolouration: put the cubes in a bowl with just enough cold water to cover, until needed. No need to drain, simply add all to the soup pan.

Directions

1. In a large stock pot, combine onions, lean pork, and bone-in pork meats with 3 liters of water and a pinch of salt (do not over-salt, as later meat additions will bring enough flavour to the soup!).
2. Bring to the boil, then turn down and simmer for approximately 90 minutes, or until meat is tender. **Hint**: Use this time to wash and chop the rest of the vegetables.
3. Remove meat from pan, allow to cool slightly, and remove the meat from the bones. Seive stock carefully if any bones have splintered! Cut or break meat into bite-sized chunks and return to the pan with the stock.
4. Add carrots, celeriac, bacon cubes, and split peas. Bring to the boil, then turn down and simmer approximately 90 minutes or until peas are completely softened. **BE CAREFUL**:As the peas cook, gently stir the pan regularly or the soup will scorch! Add extra water as needed during the cooking time if the soup gets too thick (it should only thicken during the last few minutes or if re-heating).
5. During the final 15 minutes of cooking, add the leeks and slices of smoked sausage and stir through.

10 - 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user LIRANAE.






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