Traditional Dutch Dishes
How to Make Erwtensoep, a Traditional Dutch Recipe
Discover how to prepare erwtensoep, the traditional Dutch pea soup made with split peas, smoked pork, sausage, and vegetables. A thick, abundant, and comforting recipe, ideal for cold days and even more flavorful after resting.
Erwtensoep is a classic Dutch soup known for its dense and rustic texture. It is prepared with split peas, smoked pork, rookworst or kielbasa, and vegetables like leek, parsnip, celery, and potatoes. Serve it hot with parsley and mustard.
01
Ingredients
Have everything ready before you begin.
- ✓300 g of dried green split peas
- ✓1.5 liters of water
- ✓400 g of smoked pork rib or shoulder
- ✓250 g of smoked sausage like rookworst or kielbasa
- ✓1 large leek
- ✓1 onion
- ✓2 carrots
- ✓300 g of parsnip
- ✓2 stalks of celery
- ✓2 medium potatoes
- ✓2 bay leaves
- ✓6 sprigs of thyme
- ✓1 teaspoon of salt
- ✓1/2 teaspoon of black pepper
- ✓Chopped fresh parsley for serving
- ✓Mustard for accompaniment
02
Step-by-step method
- 01
Rinse the split peas under cold running water until...
Rinse the split peas under cold running water until the water comes out fairly clear. There is no need to soak them.
- 02
Wash the leek well, especially between its layers
Wash the leek well, especially between its layers. Cut the leek, onion, carrots, parsnip, celery, and potatoes into small and even pieces.
- 03
Place the split peas in a large pot along with the water, the pork rib...
Place the split peas in a large pot along with the water, the pork rib or shoulder, the bay leaves, and the thyme.
- 04
Heat over medium-high heat until the liquid reaches a gentle boil
Heat over medium-high heat until the liquid reaches a gentle boil. Remove the foam that appears on the surface with a spoon.
- 05
Reduce the heat to low, partially cover the pot, and cook for about...
Reduce the heat to low, partially cover the pot, and cook for about 45 minutes. Stir every 10 or 15 minutes, passing the spoon along the bottom. If the liquid reduces too much, add a little hot water.
- 06
Add the onion, leek, carrots, parsnip, celery, and potatoes
Add the onion, leek, carrots, parsnip, celery, and potatoes. Add the salt and pepper.
- 07
Cook for another 30 or 40 minutes over low heat and with the pot partially...
Cook for another 30 or 40 minutes over low heat and with the pot partially covered, until the split peas break apart easily and the potatoes are tender.
- 08
Remove the meat, bay leaves, and thyme
Remove the meat, bay leaves, and thyme. When the meat can be handled, remove the bones, excess fat, and any hard cartilage. Shred the pork and return it to the pot.
- 09
Add the whole smoked sausage and heat it in the soup for about...
Add the whole smoked sausage and heat it in the soup for about 10 minutes. Remove it, slice it, and return it to the pot. You can also heat it separately and serve it on top.
- 10
Check the consistency
Check the consistency. If the soup is too thick, add hot water. If it is too thin, boil it for a few minutes without a lid, stirring frequently.
- 11
Taste and adjust the salt and pepper
Taste and adjust the salt and pepper. Serve the soup hot with chopped fresh parsley and mustard on the side. You can accompany it with rye bread or rustic bread.
- Stir the soup frequently and pass the spoon along the bottom to prevent the split peas from sticking.
- Add salt in moderation, especially if the meat and sausage are smoked.
- The soup will thicken as it rests. To reheat it, add a little hot water and stir from the bottom.
- You can prepare the erwtensoep a day in advance; many families think it tastes better after resting.
- Parsnip can be substituted with parsley root.
- Rookworst can be replaced with another high-quality smoked sausage.
- There is no need to puree the soup: the traditional texture is rustic, with visible vegetables and partially broken-down split peas.