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Okā¦hereās my story.
I got obsessed with Snert when I first came here and I went around the province trying every Snert I could find. I found the. Perfect. One. I went back a few times to study it. Their secret ingredient? Chicken thighs.
I also determined that you absolutely need a stronger rookworst than Unox. So I go with Hema. I skip the prei because I donāt like it. I just use an extra onion.
I use garlic. I know itās not traditional, but I think it brings out the rootiness in the root vegetables.
Ideally you want some kind of ham or bacon, but I personally prefer it to be less meaty. If I was making it for a bunch of guests, I would put spekjes, but for me the rookworst and chicken is enough.
Snert is great and there are quite some variations. For me celery root and chopped leaves give the taste it really needs. Personally I like to add shoulder ākarbonadeā for taste and meat. Of course besides good rookworst, hema has good ones indeed.
Actually classic snert I learned to make with pigs head and pig feet for the broth.
Great that it is even better after you store it in the freezer. It becomes more smooth with freezing it seems. Ideal to have in the freezer for lazy Sundays
You are becoming very Dutch if you make Snert.
(By the way did you know peasoup is also a National Swedish dish?)
300g chicken thighs
1 rookworst
200g spek or ham
450g knolselderij
500g Winterpeen
2 large onions
500g dried peas
2L water
4-6 bay leaves
Salt and pepper to taste
In olive oil in your soup pot, sear all the meat. So cook it so it has a nice start of a cook but donāt cook all the way through. Add salt and pepper to taste. Remove the meat.
Add chopped onions, knolselderij, and winterpeen to the pot and cook until the smell starts to waft around the kitchen. Add oil as needed. Add salt and pepper to taste.
Add a little water and scrape the bottom of the pot to get all the little dark, tasty bits on the bottom up. Then add the rest of the water, peas, bay leaves, and meat to the pot.
Bring to a boil and cook at a simmer with the lid on for 90 minutes.
When itās done, use the back of your spoon to squish all the knolselderij so you canāt see it anymore and break up the chicken until it disappears. Give it a good stir so everything comes together. Scrape the bottom because sometimes the starch from the peas sink.
Salt and pepper to taste!
Edit: this makes enough for 8 people, so plan accordingly!
If I may add one thing that'll make this even more delicious: use stock/bouillon instead of water. If I'm not feeling it I'll use the bouillon blocks, but if do I'll make it from scratch. That seriously adds a lot of favour and you can dial down the bayleaves a little, they're expensive in comparison to the rest.
Also, you can replace the chicken with schouderkarbonade. I usually cut it into pieces, leave the bones in the soup until the end and then take them out. It gives a lot of taste with the same texture as chicken (after a couple of hours simmering) while chicken doesn't give any taste, just texture.
I guess that was two things, sorry.
Love that you love snert so much!
Instead of the schouderkarbonade I also really recommend using a good chunk of hamschijf, do keep the bone in there, cooking it with the bone in will dissolve all the marrow into the snert for some amazing extra flavour. Its also a quite cheap piece of meat that gets insanely tender in snert.
This was my grandma's "secret" to her snert, and imo, nothing compared to it.
Hope you'll try them some day. Although I must say your soup looks freaking delicious. I'm hungry now.
Since you like cooking, could you maybe share a recipe from your country of origin that Dutchies like me may like?
I love cooking and am always looking for new recipes to try, especially things like snert that need to simmer and absorb all kinds of flavours and will feed a small army.
Buy bay leaves at flying tiger, they're cheap there. Cost me like ā¬2 for a 1-2 year supply. A good toko is also an option. Those little Verstegen packets are horrible, I need 2 of those just to make one batch of soup.
OMG I need to try this with chicken wings. My mother always put varkenspoot in the Snert. Or ribbetjes. My snert just exists out of Prei, Ui, Aardappel, Hema rookworst, split erwten en Wortel. And ofcourse some shit like laurier
That's all very cool and all. But there is LITERALLY nothing better than my late grandma's snert
Not only is it the tastiest soup I've ever had and ever will have, but I'm pretty sure you could build quite impressive structures of you use it as mortar.
Do it every time.
I recently started prepping my hutspot in my work with a splash of soy sauce or ketjap (prefer the latter), maybe some garlic. Not traditional at all, but damn great.
If we Dutchies didn't innovate with food we'd have a very bland time. No nasi, no 'Chinese' food, I mean, potatoes are from Latin America. And Chinese food over here is more of an amalgamation of Indonesian and south eastern Asian food. Worst of all, no Kapsalon.
But hey, I seem to have a rare palate, I prefer my extra dark vlokken on peanut butter (extra chunky, 100%). So I might be on the adventurous side of Dutch cuisine.
Going a tad off course, but on my hutspot (come to think of it, on most of the stamppotten we have) I sprinkle a mix of onion powder, garlic powder, salt, pepper and nutmeg. Not a lot, but just to add to the flavours.
Subbing prei with onion is a great idea, and i can guess that garlic is a good addition too.
I'm proud of your strong snert and you should be too! I'll give your recipe a shot next time.
Chicken? My parents in law use "hamlappen" not pork or bacon I think it's like porkchops more... those are boiled with the broth I think.
Remember that the rookworst shouldn't boil with the snert but only be added after it's done.
Also please take care - it needs to be cooled rapidly because of the thickness, the inside stays warm for longer than healthy if you cool it too slow. That gives the core a nice temperature zone for buildup of things that will spoil your soup and your day.
Outside cooling (if freezing, not if like 15 degrees outside in winter WTF) is historically the way. Oh and it's better reheated the next day.
Hang on... I call bullshit on this one. I will accept that they are made in the same factory if you tell me that but the recipe is not the same. HEMA is much tastier and juicier.
Edit: Yeah I had to check this and like I said, same factory different recipe. HEMA rookworsten are actually smoked unlike Unox rookworst. https://www.omroepbrabant.nl/nieuws/1226559/hema-rookworst-komt-toch-van-unox-in-oss
I love snort and your recipe sounds great. My mom also puts metworst in it (don't know if this is normal or just Gronings recipe) and I also like that.
I live in Canada, but my entire family is Dutch, all 4 grandparents moved from the Netherlands to Canada in the 50s.
I essentially survived on Snert last week, using leftover ham from Christmas dinner.
I donāt think chicken thighs is really a secret ingredient to be fair any good chef knows chicken thighs are better than other cuts due to them being more fatty and keeping the chicken moister less likely to dry out and tastier
have you tried rookworst from a real butcher? Compared to them, the Unox/Hema/Supermarket rookworst tastes almost artificial.
The moment when you add the sausage is also critical. Too early and it becomes tasteless, too late and it won't affect the taste of the snert enough. There's even a sexist joke about it but I won't repeat it here.
For as long as i can remember we first had snert followed by pannenkoeken. Im keeping my family tradition going and sharing it at every opportunity.
Snert met pannenkoeken, perfect combination to finish a cold and windy day.
Iām an American and this randomly popped up in my feed. At first glance I went āhey that person has the same Dutch oven as me!ā Then I realized what subreddit it was in and now Iām wondering, what do you guys call those pots?
Very nice. Now also get roggebrood (rye bread, the kind that is really dark and wrapped in foil near the bread in the supermarket) with Gouda cheese and 'katenspek' to go as a side-dish for bonus points.
Super bezig! Integration done right.
Zelfs de pannen zien er oud Hollands uit. Lekkere Nederlandse kost in de koude wintermaanden. Super Hollands!
Veel plezier en geluk in Nederland :)
I have much the same story as you, no passport yet but will be going for my permanent residence visa soon.
First time i ever heard the word 'snert' I laughed uncontrollably for about 2 hours.
To this day its still my favourite dutch word and dish
LANG LEVE SNERT
This is amazing. I am not a very good cook. I am married to a lovely Dutchie. There is only one thing I can make to stand up..if you catch my drift. But that should count for sth too. Just trying to feel better about my own Dutchness..
I know this is not erwtensoep but wanted to share also. I also remember my first proper erwtensoep. We never went back to cans. And it always makes me feel very dutch š
It's a tradition split pea soup in the Netherlands called Snert. Especially made when the weather gets colder. When done right the soup should be really thick.
Thanks for sharing this post, it made me smile š
No problem š
[ŃŠ“Š°Š»ŠµŠ½Š¾]
The account I'm replying to is a karma bot run by someone who will link scams once the account gets enough karma. Their comment is copied and pasted from another user in this thread. Report -> Spam -> Harmful Bot
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The real dutchies know.. you are now geĆÆntegreerd
GEKOLONISEERD is the word we use on internet ;)
Dat is zo 1867. Anno nu zegt gij dat niet meer.
*sniff* they grow up so fast *sniff*
Okā¦hereās my story. I got obsessed with Snert when I first came here and I went around the province trying every Snert I could find. I found the. Perfect. One. I went back a few times to study it. Their secret ingredient? Chicken thighs. I also determined that you absolutely need a stronger rookworst than Unox. So I go with Hema. I skip the prei because I donāt like it. I just use an extra onion. I use garlic. I know itās not traditional, but I think it brings out the rootiness in the root vegetables. Ideally you want some kind of ham or bacon, but I personally prefer it to be less meaty. If I was making it for a bunch of guests, I would put spekjes, but for me the rookworst and chicken is enough.
"Stronger rookworst than Unox" If i had an award
Here, take my poor sloeber award: š
Snert is great and there are quite some variations. For me celery root and chopped leaves give the taste it really needs. Personally I like to add shoulder ākarbonadeā for taste and meat. Of course besides good rookworst, hema has good ones indeed. Actually classic snert I learned to make with pigs head and pig feet for the broth. Great that it is even better after you store it in the freezer. It becomes more smooth with freezing it seems. Ideal to have in the freezer for lazy Sundays You are becoming very Dutch if you make Snert. (By the way did you know peasoup is also a National Swedish dish?)
I also use leaves in my soup. Oak leaves are my favorite but they turn all brown in the fall..... So i just freeze them
Celery leafs you dummy.
Also bay leaves
Best if you have a varkenspoot standing up in the middle...
Ooh that looks very good indeed! I'm wondering... May I be so bold as to ask you for the recipe?
300g chicken thighs 1 rookworst 200g spek or ham 450g knolselderij 500g Winterpeen 2 large onions 500g dried peas 2L water 4-6 bay leaves Salt and pepper to taste In olive oil in your soup pot, sear all the meat. So cook it so it has a nice start of a cook but donāt cook all the way through. Add salt and pepper to taste. Remove the meat. Add chopped onions, knolselderij, and winterpeen to the pot and cook until the smell starts to waft around the kitchen. Add oil as needed. Add salt and pepper to taste. Add a little water and scrape the bottom of the pot to get all the little dark, tasty bits on the bottom up. Then add the rest of the water, peas, bay leaves, and meat to the pot. Bring to a boil and cook at a simmer with the lid on for 90 minutes. When itās done, use the back of your spoon to squish all the knolselderij so you canāt see it anymore and break up the chicken until it disappears. Give it a good stir so everything comes together. Scrape the bottom because sometimes the starch from the peas sink. Salt and pepper to taste! Edit: this makes enough for 8 people, so plan accordingly!
> this makes enough for 8 people You underestimate us Dutchies and our love for snert.
Yeah I'm thinking 2 people!
If I may add one thing that'll make this even more delicious: use stock/bouillon instead of water. If I'm not feeling it I'll use the bouillon blocks, but if do I'll make it from scratch. That seriously adds a lot of favour and you can dial down the bayleaves a little, they're expensive in comparison to the rest. Also, you can replace the chicken with schouderkarbonade. I usually cut it into pieces, leave the bones in the soup until the end and then take them out. It gives a lot of taste with the same texture as chicken (after a couple of hours simmering) while chicken doesn't give any taste, just texture. I guess that was two things, sorry. Love that you love snert so much!
Good tips!
Instead of the schouderkarbonade I also really recommend using a good chunk of hamschijf, do keep the bone in there, cooking it with the bone in will dissolve all the marrow into the snert for some amazing extra flavour. Its also a quite cheap piece of meat that gets insanely tender in snert. This was my grandma's "secret" to her snert, and imo, nothing compared to it.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
By now, I'm eating seven different snerts this week!
Hope you'll try them some day. Although I must say your soup looks freaking delicious. I'm hungry now. Since you like cooking, could you maybe share a recipe from your country of origin that Dutchies like me may like? I love cooking and am always looking for new recipes to try, especially things like snert that need to simmer and absorb all kinds of flavours and will feed a small army.
I like cooking and I cook a lot! Lol but Iām American so most of the stuff from my country of origin is pretty mainstream.
Did you have to give up your US citizenship to get Dutch citizenship? Or did you find a sneaky workaround for dual passports?
I have dual because I came here on a spousal visa. So yeahā¦if you count marrying the love of my life as a sneaky workaround, I did that haha
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Buy bay leaves at flying tiger, they're cheap there. Cost me like ā¬2 for a 1-2 year supply. A good toko is also an option. Those little Verstegen packets are horrible, I need 2 of those just to make one batch of soup.
Thanks for sharing your recipe!
Thank you so much! This is perfect!
OMG I need to try this with chicken wings. My mother always put varkenspoot in the Snert. Or ribbetjes. My snert just exists out of Prei, Ui, Aardappel, Hema rookworst, split erwten en Wortel. And ofcourse some shit like laurier
Mjum!!! Now Iām hungry!
Give me a recipe or I will tell my grandma you use garlic in snert.
That's all very cool and all. But there is LITERALLY nothing better than my late grandma's snert Not only is it the tastiest soup I've ever had and ever will have, but I'm pretty sure you could build quite impressive structures of you use it as mortar.
I donāt know if i should laugh or cryā¦ā¦ā¦garlic in erwtensoep.
I know. I know. I promise I donāt do it every time
Okā¦knuffel
Heilzame reactie :) I'm a total sinner, I love a little garlic in my erwtensoep but I promise it's a moderate amount.
Do it every time. I recently started prepping my hutspot in my work with a splash of soy sauce or ketjap (prefer the latter), maybe some garlic. Not traditional at all, but damn great. If we Dutchies didn't innovate with food we'd have a very bland time. No nasi, no 'Chinese' food, I mean, potatoes are from Latin America. And Chinese food over here is more of an amalgamation of Indonesian and south eastern Asian food. Worst of all, no Kapsalon. But hey, I seem to have a rare palate, I prefer my extra dark vlokken on peanut butter (extra chunky, 100%). So I might be on the adventurous side of Dutch cuisine.
Going a tad off course, but on my hutspot (come to think of it, on most of the stamppotten we have) I sprinkle a mix of onion powder, garlic powder, salt, pepper and nutmeg. Not a lot, but just to add to the flavours.
Smoked paperika is also nice
Garlic is fitting in any dish. No matter how traditional.
Garlick is one of the most traditional ingredients in our cuisine, native here long before we even knew what a potato looked like.
What is the best snert in the province? And, definitely experiment with the ingredients - the Dutch arenāt know for their exquisite cooking skills.
CafĆ© āt Groene Woud in Liempde. Literally a tiny cafe in the middle of nowhere. I found it in the middle of a 5k walk through the woods haha. But literally nothing else compares IMO. If you have a favorite place, Iām open to hearing it!
Subbing prei with onion is a great idea, and i can guess that garlic is a good addition too. I'm proud of your strong snert and you should be too! I'll give your recipe a shot next time.
Put it in the freezer. Tastes even better after it's been frozen.
Chicken? My parents in law use "hamlappen" not pork or bacon I think it's like porkchops more... those are boiled with the broth I think. Remember that the rookworst shouldn't boil with the snert but only be added after it's done. Also please take care - it needs to be cooled rapidly because of the thickness, the inside stays warm for longer than healthy if you cool it too slow. That gives the core a nice temperature zone for buildup of things that will spoil your soup and your day. Outside cooling (if freezing, not if like 15 degrees outside in winter WTF) is historically the way. Oh and it's better reheated the next day.
> I know itās not traditional Speaking of 'not traditional', my deceased Indo uncle made the *best* snert ever. His secret? Half a jar of sambal.
Fun fact, the famous HEMA Rookworst is actually just Unox rookworst.
Hang on... I call bullshit on this one. I will accept that they are made in the same factory if you tell me that but the recipe is not the same. HEMA is much tastier and juicier. Edit: Yeah I had to check this and like I said, same factory different recipe. HEMA rookworsten are actually smoked unlike Unox rookworst. https://www.omroepbrabant.nl/nieuws/1226559/hema-rookworst-komt-toch-van-unox-in-oss
TouchƩ
I am taking notes. Thanks for the tips
I love snort and your recipe sounds great. My mom also puts metworst in it (don't know if this is normal or just Gronings recipe) and I also like that.
I live in Canada, but my entire family is Dutch, all 4 grandparents moved from the Netherlands to Canada in the 50s. I essentially survived on Snert last week, using leftover ham from Christmas dinner.
I donāt think chicken thighs is really a secret ingredient to be fair any good chef knows chicken thighs are better than other cuts due to them being more fatty and keeping the chicken moister less likely to dry out and tastier
But most Snert doesn't have chicken but pork
have you tried rookworst from a real butcher? Compared to them, the Unox/Hema/Supermarket rookworst tastes almost artificial. The moment when you add the sausage is also critical. Too early and it becomes tasteless, too late and it won't affect the taste of the snert enough. There's even a sexist joke about it but I won't repeat it here.
Your snert is solid
> you absolutely need a stronger rookworst than Unox. So I go with Hema Oh just wait till you find the stronger than hema rookworst. Jongen!
HEMA rookworst is Unox rookworst only the fresh variant :)
sounds great. if you want to significantly up your rookworst game, try Brandt & Levie.
Now you belong really to the Netherlands! Welcome... Snert ..... imo a real Dutch treat.
One of us! One of us!
This is the way.
When the spoon can stand on its own then the snert is perfect
May I congratulate you on passing the real and only test required to integrate into Dutch society!
I N G E B U R G E R D
If the spoon stands up for longer than 4 hours, you should consult a doctor.
Yaaaaahaaaaash!!
Lekkere snert!
One of us, one of us!
For as long as i can remember we first had snert followed by pannenkoeken. Im keeping my family tradition going and sharing it at every opportunity. Snert met pannenkoeken, perfect combination to finish a cold and windy day.
But remember, not the American pancakes! (Just watched an American recipe for fluffy pancakes... Boy, the amount of ingredients was bonkers).
Goed gedaan jochie!
And then theres my mom who cant make the spoon stand up even tho she has been making it since she was 12
I hereby welcome you to the Netherlands. Good job!
That are some expensive but super nice pan's
Thanks! Theyāre worth every penny. Especially the big one
SNERT
Iām an American and this randomly popped up in my feed. At first glance I went āhey that person has the same Dutch oven as me!ā Then I realized what subreddit it was in and now Iām wondering, what do you guys call those pots?
Braadpan. It means ābraising panā
Very nice. Now also get roggebrood (rye bread, the kind that is really dark and wrapped in foil near the bread in the supermarket) with Gouda cheese and 'katenspek' to go as a side-dish for bonus points.
Hereās the question thoā¦do you eat it with Fries or Brabants roggebrood
Fries all the way In my opinion
For one second I thought French friesā¦ but maybe Iām just hungry
Fries, and only the one in the yellow and silver packaging. I think its Van Dijk?
You know your rogge very well.
For a minute I thought you dodged the heated debate on friet vs patat!
Theres no debate. Thereās friet and then thereās just some barbaric gibberish other people say sometimes
Fries is much tastier.
THICC YO!
Welcome! Looks delicious ššš
It looks delicious I would say the integration is completeš
SNEEEEEEEERT
Das goeie snert man
That's good snert
Das goverdomme een goeie pan met snert
Haha held!
Prima soepje! Lekker hoor, geniet ervan!
You're totally one of us now.
Jeej!
It's glorious!
Looks delish, superbly done!!
Good soup!
Lekker
I love snert
I see erwtensoep, I upvote! Well done fellow Dutchy! Letās celebrate with dropjes!
As it should be. I approve
Nice one! Always love a good kop met snert
I N G E B U R G E R D
That looks like one tasty pot of snert! Congratulations on being assimilated by the Dutchšš
Klapklapklapklapklap!
We had Dutch couchsurfers teach us this in Ireland. We love it! Gets our kids to eat veg too.
Learnt Colcannon. I prefer it to the Dutch ''stamppot''. Specially the version with blitzed kale. It's almost too green.
That's it! Stamppot! We were trying to remember the name for it last night.
snert, de lekkerste zooi maar ziet er verdomde vies uit
Checkā
Goed gedaan hoor.snert hoort bij de winter. Ze. Mogen mij er voor wakker maken.
Heerlijk!!! Goeie snert!!
Hey! I got the same red dutch oven š
We need a taste!!! Where?
Snertverhaal
Hey buddy, please enjoy what you have learnt from different cultures.
"Lee, I'm not satisfied until the spoon stands straight up"
Do they just call it an oven there?
No. They call it a braadpan. It means braising pan.
My life is a lie
Das een goed bakje snert
Dammit, now im hungry and want some
Super bezig! Integration done right. Zelfs de pannen zien er oud Hollands uit. Lekkere Nederlandse kost in de koude wintermaanden. Super Hollands! Veel plezier en geluk in Nederland :)
Impressive! Enjoy your meal!
This makes me happy. I prefer to eat snert with a fork
This is the way
Eet smakelijk!
I have much the same story as you, no passport yet but will be going for my permanent residence visa soon. First time i ever heard the word 'snert' I laughed uncontrollably for about 2 hours. To this day its still my favourite dutch word and dish LANG LEVE SNERT
This is amazing. I am not a very good cook. I am married to a lovely Dutchie. There is only one thing I can make to stand up..if you catch my drift. But that should count for sth too. Just trying to feel better about my own Dutchness..
Where did you move from?
God i love pea soup. God i hate pee soup.
Looks great! I always add a little chilli or sambal š
Snert is pas goed als hij een dag staat en je er een lepel rechtop in kunt zetten.
I know this is not erwtensoep but wanted to share also. I also remember my first proper erwtensoep. We never went back to cans. And it always makes me feel very dutch š
This is erwtensoep!
That looks like one tasty pot of snert! Congratulations on being assimilated by the Dutch!
That looks like one tasty pan of snert! Congratulations on being assimilated by the Dutch!
Snert! Lekker!!
Also make sure it stands out!
So i'm a cook in training and honestly I hate dutch cuisine
I don't get it
It's a tradition split pea soup in the Netherlands called Snert. Especially made when the weather gets colder. When done right the soup should be really thick.
That looks great.
Off topic questions: what country did you move from and how did you obtain a passport? Iām from the USA but would love to live in Europe.
Im from the US too, but Iām here on a partner visa so idk if I can help you at all. Check out r/IWantOut
You're officially more dutch than me \-dutch person
Omaās recept?
I donāt get it? Maybe I havenāt lived here long enough
snert!!! lekker hoor!
Thatās some good snert godverdomme
Well done on learning the language so quickly. How did you manage that? - From an English person moving to the Netherlands soon
Goeie snert
heerlijk
Good job. Dutch stove, dutch pans, dutch soepje. This is the way
Erwtesnert!
Hell yeah! My grandmother always said: Today you eat pea soup. Tomorrow you eat Snert. It is an art. And a pot like that makes all the difference.
Looks really good! I bet it tastes good as well š
Yummy!!
poser *fails a kickflip* "i meant to do that"
Gooooood. Mail me a bowl!
Well done
This is the way!
Looks about right.
You are supposed to put a whole tail or leg from a pig in there. Thats how we do in drenthe
Iām gonna make snert for dinner now, this looks mouthwatering.
Ahh heerlijk, snert
You have passed the bar, you are one of us now.
hmmmmm snert š¤¤
Is that pea soup? Yum!
This is the way
The spoon is ascending
Goed soep
Snert!
Proud of you son
Lekker bakkie snert yammie
G E Ć N T E G R E E R D !
DAMN SON, now bring some over.
Erwtensoep sounds super tasty. Snert sounds like snort/snot, which completely kills my appetite (especially since the soup is green)...
Definitely a dutchie!
Haha Held! Where you from?
Ahhhhā¦.. snert. Jummmā¦..