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Dutch Pea Soup ( the real one: snert) Recipe



  • 1 lb. Split Peas
  • 10 cups of water
  • 1 pork hock (part of leg)
  • 1 to 2 bay leaves
  • 2 leeks, cut in pieces
  • 2 celery hearts, cut in pieces
  • 1 potato, peeled and diced
  • 12 oz. bratwurst or smoked sausage
  • 1 cup of selery leaves
  • 1 onion, cut in pieces
  • salt and pepper to taste


Wash and rinse the split peas and put them in a pot with the water. Add the pork hock, the bay leaves, the onion, and the salt to the pot. Cook this for about an hour and a half, while stirring from time to time.

Add the cut vegetables and cook for another 30 minutes. Add the whole sausage at this point as well.
Now take out the meat, remove the skin and dice the meat into small pieces and add back to the soup. Cut the sausage into slices and add back to the soup.

Note: Pork hock can be replaced by pork ribs or pork chops, or even salt pork. If you add salted meats to the soup, be careful not to add too much additional salt. This soup is often served with German style rye bread. See glossary for recipe ingredients you’re not familiar with.

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