Traditional Dutch Pea Soup (Erwtensoep) Recipe

Ingredients

500 grams of split peas
2 liters of water
500 grams of pork ribs
150 grams of bacon
2 leeks, sliced
1 large carrot, chopped
1 celeriac, peeled and chopped
2 onions, chopped
2 cloves of garlic, minced
1 tablespoon of chopped fresh parsley
2 smoked sausages, sliced
Salt and pepper to taste

Steps and instructions

Place the split peas in a large pot, add the water and bring to a boil.
Add the pork ribs and bacon to the pot and simmer for about 1 hour until the meat is tender.
Remove the meat from the pot and set it aside to cool.
Add the leeks, carrot, celeriac, onions, and garlic to the pot and continue to simmer for another 30-45 minutes until the vegetables are tender.
While the soup is simmering, remove the meat from the ribs and chop it into small pieces.
Add the chopped meat and sliced smoked sausage back into the pot.
Continue to simmer the soup until it has thickened to your desired consistency.
Stir in the chopped parsley and season with salt and pepper to taste.
Serve the soup hot, with slices of rye bread if desired.

Tools for making

Large pot - A pot large enough to hold the soup and allow for simmering.
Knife - A sharp knife for chopping the vegetables and meat.
Cutting board - A sturdy cutting board for preparing the ingredients.
Wooden spoon - A wooden spoon for stirring the soup while it simmers.
Soup ladle - A ladle for serving the soup into bowls.
Measuring cup - A measuring cup for accurately measuring the water.
Soup bowls - Bowls for serving the soup.
Rye bread (optional) - Slices of rye bread to serve with the soup.

Recipe variations

Replace the pork ribs with smoked ham hock for a smokier flavor.
Use chicken or vegetable broth instead of water for a richer broth.
Add diced potatoes for a heartier soup.
Include other root vegetables such as parsnips or turnips for additional flavor and texture.
Experiment with different herbs and spices like thyme or bay leaves.
For a meat-free option, omit the pork ribs and bacon and use vegetable stock instead of water.
Add a splash of white wine or vinegar for a tangy twist.
Serve the soup with a dollop of sour cream or crème fraîche for added creaminess.
Try adding a dash of nutmeg or allspice for a warming winter flavor.
Use a different type of sausage, such as chorizo or bratwurst, for a unique twist.

Recipe overview

Erwtensoep is a hearty, traditional Dutch soup that is especially popular during the cold winter months. The main ingredient of the soup is split peas, which are slowly simmered until they break down to create a thick, rich base. The soup also features pork ribs and bacon, which add a deep, savory flavor. Vegetables like leeks, carrots, and celeriac are thrown in for good measure, adding a burst of freshness and color. Smoked sausage is the final touch, lending a distinctive smoky flavor that brings the whole dish together. This recipe will guide you through each step of the process, from simmering the split peas to serving the finished soup. The result is a comforting bowl of soup that's perfect for a cold day. So gather your ingredients and prepare to make a classic Dutch dish that's sure to warm your heart and your body.

Common questions

Can I use dried peas instead of split peas? Yes, you can use dried peas as a substitute for split peas. Just keep in mind that dried peas may require a longer cooking time and may result in a slightly different texture.
Can I use a different type of meat? Absolutely! While pork ribs and bacon are traditional choices for erwtensoep, you can experiment with other types of meat such as smoked ham hock, sausage, or even chicken. Adjust the cooking time accordingly to ensure the meat is fully cooked.
Can I make erwtensoep ahead of time? Yes, erwtensoep actually tastes better when made ahead of time as the flavors have a chance to develop. You can refrigerate it for up to 3 days or freeze it for longer storage. Just make sure to cool it completely before storing and reheat gently on the stovetop when ready to serve.
Can I add extra vegetables or herbs? Certainly! Erwtensoep is quite versatile, and you can customize it to your liking. Some common additions include potatoes, celery, bay leaves, or thyme. Feel free to experiment with different flavors and textures.
Can I make erwtensoep vegetarian or vegan? Yes, you can make a vegetarian version by omitting the pork ribs and bacon. Instead, use vegetable broth or water as the base and enhance the flavors with herbs and spices. For a vegan version, skip the smoked sausage as well or use a plant-based alternative.
Do I need to soak the split peas? No, there is no need to soak the split peas for this recipe. Simply rinse them before using and they will cook perfectly in the simmering liquid.
Can I use a pressure cooker to make erwtensoep? Yes, using a pressure cooker can significantly reduce the cooking time. Follow the manufacturer's instructions for cooking dried legumes and adjust the cooking time accordingly.

Serving dishes and utensils

Large pot - Needed for cooking the soup and accommodating the ingredients.
Knife - Essential for chopping the vegetables and meat.
Cutting board - Used for a safe and clean surface for chopping ingredients.
Wooden spoon - Ideal for stirring and mixing the soup as it cooks.
Soup ladle - Necessary for serving the soup into bowls.
Soup bowls - Used for serving the erwtensoep.
Rye bread - Optional but traditional accompaniment to the soup.

Origin stories

Erwtensoep, also known as Dutch pea soup, is a traditional dish in the Netherlands that is particularly popular during the winter months. Its origins can be traced back to the Middle Ages, when it was a common meal among farmers. The soup is so thick that some Dutch phrases even compare its consistency to that of porridge. In fact, there's a saying that a proper "snert", another name for Erwtensoep, should be so thick that you can stand a spoon upright in it. It's traditionally served on New Year's Day, but you'll find it being enjoyed as a hearty meal throughout the colder months. This dish is a true symbol of Dutch culinary tradition, often enjoyed after ice-skating, a popular wintertime activity in the Netherlands.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.