Erwtensoep - Dutch Recipe - Split Pea Soup - Kosher

There are few dishes more comforting than a steaming bowl of traditional Dutch Erwtensoep, often affectionately called "Snert." This hearty split pea soup has long been a staple throughout the Netherlands during cold weather. Traditionally made with pork, this kosher version swaps in flavorful kosher beef and smoky beef sausage while preserving the thick, satisfying texture and rich, savory flavor that make this soup beloved. Loaded with split peas, root vegetables, herbs, and tender beef, it's a wholesome one-pot meal that's even better the next day.

Recipe Overview

Yield: About 12 cups
Servings: 8 hearty servings
Prep Time: 20 minutes
Cook Time: 2½–3 hours
Total Time: About 3 hours 20 minutes
Difficulty: Easy

Cuisine

Dutch

Course

Main Course, Soup

Cooking Vessels & Equipment

Large Dutch oven or heavy stockpot (6–8 quarts)
Cutting board
Sharp chef's knife
Vegetable peeler
Wooden spoon
Measuring cups
Measuring spoons
Ladle
Fine mesh strainer (optional)

Ingredients

For the Soup

1 pound dried green split peas, rinsed
2 tablespoons olive oil
1½ pounds kosher beef chuck, cut into bite-sized cubes
12 cups beef broth (kosher certified)
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 teaspoon kosher salt (adjust to taste)
½ teaspoon black pepper

Vegetables

2 large onions, diced
3 carrots, sliced
3 celery stalks, sliced
2 leeks, cleaned and sliced
2 medium Yukon Gold potatoes, diced
1 small celeriac (celery root), peeled and diced
2 cloves garlic, minced

Add Near the End

12 ounces kosher smoked beef sausage, sliced
¼ cup chopped fresh parsley

Instructions

Step 1: Brown the Beef

Heat the olive oil in a large Dutch oven over medium-high heat.

Brown the beef cubes in batches until nicely browned on all sides.

Remove and set aside.

Step 2: Cook the Aromatics

Add onions, carrots, celery, leeks, and garlic.

Cook for about 8 minutes until softened.

Step 3: Build the Soup

Return the beef to the pot.

Add:

split peas
potatoes
celery root
beef broth
bay leaves
thyme
marjoram
salt
pepper

Bring to a boil.

Reduce to a gentle simmer.

Cover partially.

Cook for 2–2½ hours, stirring occasionally.

Step 4: Finish the Soup

Remove the bay leaves.

Add the sliced kosher beef sausage.

Simmer another 20 minutes.

Stir in fresh parsley.

Taste and adjust seasoning.

If desired, mash some of the vegetables against the side of the pot for an even creamier texture.

Nutritional Information (Approximate Per Serving)

Calories: 420
Protein: 33g
Carbohydrates: 34g
Fat: 17g
Fiber: 12g
Sugar: 6g
Sodium: 720mg

Values will vary depending on ingredients used.

Dietary Adaptations

Gluten-Free

Use certified gluten-free beef broth and sausage.

Dairy-Free

Naturally dairy-free.

Lower Fat

Use lean beef stew meat.
Choose reduced-fat kosher beef sausage.

Higher Protein

Add extra beef.
Stir in shredded cooked chicken if desired.

Tips & Troubleshooting

Stir occasionally to prevent sticking.
Add additional broth if the soup becomes too thick.
If the peas aren't soft after two hours, continue simmering.
Slice vegetables evenly for consistent cooking.
Taste before adding additional salt since broth and sausage vary in sodium.

Kosher Considerations

Use only kosher-certified beef and smoked beef sausage.
Verify that the broth has reliable kosher certification.
Since this is a meat soup, serve with pareve or meat meals.
Avoid serving with dairy breads or dairy side dishes.
Use cookware designated for meat according to your kosher kitchen practices.

Shabbat Adaptations

Prepare the soup completely before Shabbat.
Refrigerate overnight for even deeper flavor.
Reheat on a blech or approved warming tray before serving.
The soup naturally thickens overnight; stir in hot broth before serving if needed.

Common Mistakes to Avoid

Skipping the rinsing of split peas.
Cooking over high heat instead of a gentle simmer.
Adding too much salt early.
Forgetting to stir occasionally.
Not cleaning the leeks thoroughly, which may leave grit.
Using too little liquid.

Variations

Rustic Chunky Version

Leave all vegetables intact for a chunky soup.

Creamier Version

Blend one-third of the soup before adding the sausage.

Vegetable-Rich

Add parsnips or turnips.

Herb Version

Finish with fresh dill or chives.

Spicy

Add crushed red pepper flakes or smoked paprika.

Serving Suggestions

Serve hot with:

Fresh rye bread
Crusty sourdough
Whole-grain bread
Pickles
Mustard
Fresh parsley garnish

What to Serve With This Recipe

Rye bread
Seeded whole wheat bread
Mixed green salad
Roasted root vegetables
Pickled vegetables
Apple salad with vinaigrette
Fresh fruit for dessert

Why You'll Love This Recipe

Rich, hearty comfort food
Traditional Dutch flavors made kosher
One-pot meal
High in protein and fiber
Excellent for meal prep
Freezer friendly
Budget friendly
Perfect for cold weather
Even better the next day

Expert Tips for Success

Brown the beef thoroughly for deeper flavor.
Simmer gently rather than boiling.
Allow enough time for the split peas to fully break down.
Stir near the bottom of the pot during the final hour.
Let the soup rest 15 minutes before serving to allow flavors to meld.

Storage Instructions

Allow the soup to cool completely.

Store in airtight containers.

Refrigerator: 4 days

The soup will become much thicker as it chills.

Freezing Instructions

Freeze in freezer-safe containers, leaving about 1 inch of headspace.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating Instructions

Stovetop

Heat over medium-low.

Add beef broth or water until desired consistency is reached.

Microwave

Heat in one-minute intervals.

Stir between intervals.

Add extra broth if necessary.

Meal Prep Tips

Chop vegetables 2 days ahead.
Brown the beef the day before.
Make the soup one day early—the flavor improves overnight.
Portion into individual containers for easy lunches.
Freeze family-size or single-serving portions for quick meals.

Frequently Asked Questions

Why is Erwtensoep so thick?

Traditional Dutch split pea soup is intentionally very thick—often thick enough that a spoon can nearly stand upright. The split peas naturally break down during the long simmer.

Can I make this in a slow cooker?

Yes. Brown the beef and vegetables first, then cook on Low for 8–9 hours or High for 5–6 hours. Add the smoked beef sausage during the final 30 minutes.

Can I use yellow split peas?

Yes. The flavor will be slightly milder and the color will be lighter, but the soup will still be delicious.

Is this soup better the next day?

Absolutely. Like many hearty soups, Erwtensoep develops even richer flavor after resting overnight.

Can I make it vegetarian?

Yes. Replace the beef with additional vegetables, use vegetable broth, and substitute a kosher plant-based smoked sausage.

Why did my soup become too thick?

Split peas continue absorbing liquid after cooking. Simply stir in additional hot beef broth or water while reheating until you reach your preferred consistency.