I will definitely try it! But instead of using all of the Knackwurst, I'm going to sauté half of it in a skillet and use it as a crunchy topping :> (Like in a mtf Mettwurst-Pfannkuchen :D) *me, as I try to fry as much food as possible*
Regarding the "if you season late, you need less salt": that has got to do with osmotic pressure. If the salt is added in the beginning, it well penetrate the veggies and all, thus being less available for your taste buds. If you season late, the salt is more in the broth as it takes time to seep into the solids. That's also the reason why you usually have to add salt to stews and chunky soups on the second day
I've noticed that salting mashed potatoes at the boiling stage as opposed to when you're mashing them makes it taste better. Could that be the reason for this too?
@@flutterg1035 I haven't measured anything but generally a lot, way more than you might expect. About as much as you would for pasta, so that it tastes like sea water. Doing so will make it taste much more potato-ey, as opposed to just mild with butter and nutmeg.
I grew up on snert, like every proper dutch kid, ice skating in winter. You’re research is so good, but I’m quite shocked how far you strayed from the original, which does take a few hours but is actually much easier! Let me just mentioned the key problems, and I’m not talking abt your own additions, which seem weird but rather nice. 1. Much more peas, ideally fresh or frozen! (Which is also a time saver) 2. Do not fry up any bacon, but simmer a piece of smoked pork belly or shoulder within the soup. Served in thin slices on top. This allows you to ration the meat. It is actually a true vegetable soup. Chicken is unheard of, and doesn’t offer the sticky fattiness of pork. 3. A Big winter Carrot! Great you found the celery root though, that’s key, it can actually entirely replace the potato, making your soup less heavy but more flavorful...!
Exactly, the toppings in the video could be a great addition, but the basic soup lacks in its key component: split peas. Though I think the dried kind are still the best option.
I'm so glad i was never a proper dutch kid then. Of all the disappointing Dutch food I've always found snert the most nauseating. No disrespect for liking it. Whatever floats your boat. But I'm so glad i got to leave my roots behind. I haven't had any stampot or hutspot or even just boiled or mashed potatoes since i moved out of my parents place and i couldn't be happier about it.
@@johannaderee4763 what is so bad about your Dutch roots then? And concerning Dutch food, a lot of people just cook it wrong and don't season it properly.
The leeks, the sellery root, the carrot.... those are spot on. But indeed the chickenbreast is ridiculous. However you put it in soup, it will be dry and flavourless chewing. Split pea soup is a soup with pork meat. There's no way around it. Spare ribs, marrowbone, pig foot, ham and/or smoked sausage (the real ones). And yeah then adding spinache ? There's no reason for it. If you want green soup then use green peas, not yellow ones. Sour cream is not what I've had in my childhood, but I'm sure it's fine. All in all it still was a good clip. Well presented. It was split pea soup, just not snert :P
Considering the amounts of pork thrown into this soup it's almost like a stew, except for technical reasons. This leads back to rule nr 1 of eating stews: always better on day 2.
I spend time with my grandmother and mother cooking just to find out what the trick is. Never found it but my kids tell me now mine is the best. And they are spying on me to keep Snert tradition alive. This is probably the best thing about these kind of dishes, intergenerational bonding.
Note for the Brits here, celery root is called celeriac and you should be able to find it in most supermarkets or farmers markets year round but the good stuff comes in around Winter and Autumn (September to April ish aka thick soup season)
As a Dutchie living in Berlin this video made me very happy. Snert is the first thing I eat as soon as I get back home to my family during the winters. My parents live at the water and as kids we would sell Snert on the ice just like you said. Aaaaaah the memories 🧣❄️
Hey Andong! Greetings from South India. You need to try our Naatu Kozhi Rasam (Country Chicken Soup) or just Rasam (Vegetarian Soup). It's very popular in Tamil Nadu, and it's packed with umami flavor. South indian food is very under represented and I would love for you to try it. Trust me you will love it. Although South India is a very tropical region, we drink this soup with some soft or mushy rice when we feel sick.
@Andong... Here's a recipe I found online of the soup that I mentioned. Enjoy! www.archanaskitchen.com/chettinad-kozhi-rasam-recipe-chettinad-chicken-rasam
Yesss Rasam is such a great underrated south indian dish! Personally I've never seen it in an indian restaurant, but it's a true homemade staple all over south india. I really hope u do try it out for yourself (even if you dont make a video for it). Thanks for the great video as always. As a flemish speaker I do think Dutch sounds a bit weird ;)
@@foreverhobbes It reminded me of the split pea soup my mom used to make the moment I saw it (North Jersey here) and only more so once the main ingredients and method were outlined. Never seen a version over here garnished with sausage and I think on average it's not cooked down quite as thick (though that varies by recipe and preference), but but that's about the only differences I could see.
Thats because this recipe is reaaaaly old. It has something to do with the Nedersaksen. Also you can spreak frysian is some parts of germany. That’s really crazy to me
OMG... Dutch guy here. Going to start watching this now :) edit: ah too bad, first step is already a fail :( The meat choice does not have enough collagen. Also flavor wise, you need a pork broth, which you don't get with chicken breast. edit2: blending is really not going to result in the correct flavor. Definitely not the right structure. I've tried it in the past and it really does not result in the correct Erwtensoep flavor. Erwtensoep needs time and is way, way better the next day. edit3: chicken breast instead of soft fatty pork bits. C'mon now. edit4: I don't mind the German sausage, the MSG is fine as well (I use it as well), but the main thing of Erwtensoep is that it is a porkbroth in which you slowly cook dried green peas to a consistent soft silkey green broth. THEN you add all the other things. But the first step is what makes it so good. Final edit: I'm sure this soup taste great. But I would not call it Erwtensoep which is fine of course :)
@@theelectricant98 even with the caveats, his version of the recipe simply will not produce the flavor of Erwtensoep... More in line with what he said, there are many pea soups in the world and his is just one of them; just not Erwtensoep.
im dutch never thought to see this here though, however it is a very good one, very nice also you kind of butchered the word snert the e is pronounced as the second e of eleven [at 9:10 you pronounced it good but then you went back to saying it the other way :")] but i loved how you kept it so traditional alongside the shortcuts (im pretty sure most dutch people dont cook it overnight either)and kept the dutch terms in it, the other words were pronounced fine! Also the sausage we use in the netherlands is usually a very fine type smoked fatty sausage and we eat it with almost any of our winter dishes like stamppot too which is basically like mashed potatoes with a kind of vegetable
For those who don't know. The video starts with him going out of a toilet. This particular one stinks like hell all year round. Now THAT'S dedication for a good entrance :D
That particular public toilet is a vespasienne, or pissoir. Invented in France in the mid-19th century to stop drunkards from pissing all over random buildings. Unfortunately, it created another problem, namely that all that stale piss is now concentrated in a single place, causing a notably strong stench.
So interesting to see this as a Dutch guy. This looks good, but you will have to try the original Dutch version at least once! Thanks for the amazing content
I believe you’re right. But my defining soup ingredient is a bay leaf. Most especially if any legume is involved, bay leaves are vital! And I’d never, ever use white chicken meat in soup. Dark meat holds up to longer cooking MUCH better!
SNERT ON SOUP SEASON!!! BEST VIDEO YET! I'm a 2nd gen Dutch Canadian on my Mother's side, and I make snert at home all the time. I just toss the dried peas, a leftover ham bone and a boat load of water in a crock pot and wait until morning to make my soup base. I then thin this with water or stock to cook the carrots, onions, potatoes, and pork chop. Top with pan fried smoked sausage, a dollop of sour cream, and a dash of Maggi.
Dang, I (a Belgian) knew the word snertweer, but never linked the two together. Perhaps because the word snert is less common in Flemish, but still, I have heard of it. It almost makes you yearn for cold and wet weather...
We Finns love our pea soup as well! Pea soup has also made its way to weather-related language here. We talk about a "pea soup fog" when the fog is really thick.
"Ertjiesop" in South Africa, also a former Dutch colony. I grate my vegetables first, for a smoother - but not less thick - texture. Also, use beef shin instead of chicken - the beef marrow adds another dimension.
Oh man, as a Dutch I only recently made erwtensoep for the first time and it's so damn great. Definitely going to try out your version as well in these upcoming frosty times. Also, that video that you showed a screenshot of from EtenMetNick was my inspiration for getting into it again haha Edit: after finishing the video, I would only suggest to really use some bones at least for the collagen. What I didn't understand was that you first mix the green with yellow and then you add spinach to make it green again? What was your thinking there?
It also says that snert has the best flavour when cooked in big amounts. So are you alone? Cook a big amount and give some to friends and neighbours and/or put some in the freezer for tourself to enjoy later in time.
@@DaPanda1980 I can totally see the sour cream work, though. I've had some great vegetarian snert soups, too, and honestly, the star in this soup are the split peas. I'm not a vegetarian, but even without meat, this soup is great.
Oh dear lord, I was not expecting you to respond. If I may suggest something: drop the spinach and cut the rookworst into chunks before adding it to the pot. Keep them in while serving, it'll be more like a meaty surprise when taking a bite. Also, tear up the roggebrood and mix it through before taking a bite, I know I enjoy it like that. Love, a dutch foodie
Great work! A few remarks from someone who grew up with snert (but nowadays, my diet is largely vegetarian and pescetarian). what makes Dutch pea soup stand out from comparable pea soup versions in other countries are the following: - rather use *green* split peas (not the yellow ones) to get the desired green colour. Under no circumstances do you substitute them for (frozen) garden peas, which add too much sugar for this kind of "potage" (I once used those frozen peas, which I immediately regretted afterwards). - the "snert spices" always consist of nutmeg combined with bits of mace (= the reddish seed covering of the nutmeg), with some added pepper corns and, optionally, 2-4 cloves . The mace adds an even more "nutmeggy" flavour to the soup. If the soup does not taste or smell vaguely of nutmeg/mace, than it's not snert, but rather fancy pea soup. - if you're not in a particular hurry, you could make your own 4-5 litre of stock (enough for 500 gr. of split peas) from ribs, a soup bone, a pig trotter or speck / pork belly, with 1 large onion, 1 winter carrot and the snert spices, + 2 laurel leaves. Let it cook for 1 hour (or so) and let it rest for a few hours, preferably overnight . For a kosher or halal version, use beef instead - chicken or fowl substitutes turn your soup into ordinary pea soup For a vegan version, draw your stock from pea soup vegetables instead (but with added, flavourful mushrooms such as shitake, or nutritional yeast for the umami) and snert spices. As thickening agent, instead of the animal collagen, I suppose it can be replaced with agar-agar or xanthan gum (I have never tried it though). - Cook your soup with the ingredients (the root vegetables, the meat, peas, onions etc. etc.) Once the soup is cooked, let it rest overnight, and reheat it the next day for the best taste, as all the flavours should have mixed thoroughly by now, together with the thinly sliced smoked sausage (the Dutch "rookworst" contains nutmeg / mace, together with coriander and pepper) and Dutch lardons ("spekblokjes"). In Holland, three main versions of the rookworst are sold in the supermarket: not only pork, but also beef and vegan. The added sour cream (or anything acidic) to soups, is not common in Holland, but I know from personal travel experiences that in many East-European countries and also in the Middle East similar soups tend to have an acidic touch (a squeeze of lemon juice, a spoon of yoghurt or sour cream sim.).
I love both channels: Andong goes deep into techniques and innovation while Max explores history and tradition. It would be great to watch a two-set exploration of some traditional dish that is still in evolution...
Hey Andong, Great video. I have to warn you, as a German-speaking Anglophone, who made a video about the Dutch recently, they are ruthless lol. Best of luck to you when they come to comment on your accent or lack of Dutch authenticity lol.
In case of this snerty ( also a call-word) case of snert-video, the best advice sofar. Watch Koken met Nick for the good version. Snert allows no shortcuts as spinach, yellow peas or chicken!! ( One Cloggie cooking over )
I don't mind the blender but chicken and yellow split peas then using spinach to make it greener? Ugh. But it probably tastes nice enough on its own if you don't think of it as snert.
Aleksey Women-de PengYou, and friends around the globe, especially in Nederlands, the Home of Snert. I've been cooking for almost 60 years and your videos take me down many memory paths. My mom (a Puertorican in NJ, USA) would make pea soup after we had a bone in ham the previous day. It was a rather simple affair. Onion, split peas, Carrots, bay leaf, the ham bone and any bits of meat. the touch of clove from the roasted ham. When I branched out on my own I started adding more stuff. I kind of slipped into Snert territory by sheer chance. I began by adding more root veggies (or any other bits of leftovers) and then started adding other Pork bits. Neck, ribs, sausages, bacon, like borscht I found the more stuff I added to the soup, the more delicious it got. Thanks everyone for this adventure and finally finding a name and home for one of my favorite soups. Homemade bread always goes best, the darker the better Jim Oaxaca Mexico
The best pork meat one uses for Snert in my opinion, is not the smokey type but with bone. Like pork ribs or a slice of ham with bone. You should make it a day ahead of eating it. I'm not too sure about the parsley and sour cream though......😉
As a Dutch person I am nothing but impressed, especially considering it is your first time making it. Though the chicken and spinach definitely aren't traditional, I'm going to try those the next time I make erwtensoep for sure. Great video as always and thank you for giving this great dish some recognition.
Andong laughing at Dutch words like German didn't bring us such gems as Krankenwagen, Kennenzulnern, und Schmetterling make me so happy "Was ist lust?" "Hanz, you fool, obviously that's a little cream!"
You could use pork chops instead of bacon though. And just use the green split peas only haha. Great video! Sour cream/Smetana sounds indeed like a good topping :) Personally I like some mustard in it. It goes great with the rookworst. The roggebrood is traditionally eaten with "katenspek" on it, some kind of smoked and steamed bacon.
@@freundlichermensch7540 I absolutly agree on the caramelized Potatoes. But most important thing for a good Grünkohl, is that the meats are cooked together with the Kohl, and of cause a good Pinkel sausage. ^^
@@tigeriussvarne177 i am not sure if you can get pinkel in Berlin but i would be more than happy to send it to andong. But i would likely send Bremer Pinkel :)
@@Theunitedlowshater You are right, Pinkel is difficult to get in Berlin. But if you could provide him with Bremer Pinkel, that would be awesome. Big up! :D
It‘s true that seasoning late means you‘ll need less salt but it also means that the salt didn‘t have time to properly cook into the dish as much making it a bit more of an „uneven seasoning“. For a soup like this it probably doesn‘t make much of a difference but if you had big meat chunks like in a Gulasch it‘d be better to season early so the meat chunks have a chance of absorbing the seasoning
What's really, really, really good in split pea soup is to blend up a cup or two of frozen green peas and add it really close to the end. Snirt, similar in sound to your snert, is a midwestern portmanteau word for snow with dirt, which you see in farming country when high-wind blizzards hit with little snow cover.
I am Indonesian and my husband is dutch. The 2 favorite soups in our home is dutch ‘erwten soep’ and indonesian ‘soto ayam’. You should definitely try ‘soto ayam’.
In regards to the salt. You need more if you salt at the beginning because the salt will essentially fuse with in the food and season throughout, salting at the end only covers the exteriors with salt which is what will initially hit the pallet.
It's kind of interesting how diifferent our swedish peasoup is. It's basically the opposite of snert, made with mostly dried peas some onion and bacon, significantly lighter in texture, often eaten with mustard.
My guess is if you season with salt early, the vegetables will release their water early which in turn makes you need a bit more salt. Gonna give this a try for sure, keep up the excellent work.
Hey andong i have a sugestion for your soup series in Romania we have a type of sour soup called "Ciorba" it uses a sort of fermented wheat product as acid and it uses lovage as a herb
I was just watching the fifth episode of soup season while eating breakfast, but hasn't watched this episode. Finished breakfast and watched this one. Guess what I, as a Dutch guy, was eating for breakfast......snert 😋.
You should do couscous soup! Grated tomato (without the peel) Large onion 3 cloves of peeled and chopped garlic 2 medium peeled potatoes cut into cubes About 200 grams of diced peeled pumpkin (can be converted into a small sweet potato) 2 small peeled carrots cut into circles 2 small zucchini coarsely chopped Coarsely chopped celery stalk 2 cups chickpeas from a frozen bag (or canned) 7 cups boiling water A quarter cup of chopped celery leaves Half a cup of chopped parsley leaves Seasoning: a heaping teaspoon of sweet paprika half a teaspoon of turmeric half a teaspoon of cumin a heaping teaspoon of salt a pinch of black pepper. Instructions: Heat a large saucepan with 3 tablespoons oil and fry the onion until lightly golden. Add the garlic and tomato, and a little salt and cook for about a minute. Add potatoes, carrots, pumpkin, zucchini, celery stalk and chickpeas. Pour boiling water and bring to a boil over high heat. After the soup has boiled, lower to medium heat, cover the pot and cook for 30 minutes. Season the soup with sweet paprika, turmeric, cumin, salt and black pepper and add celery leaves and parsley leaves. Stir, cover the pot and cook for another 10 minutes, until the vegetables soften. Serve with couscous
Seriously, chicken and spinach in snert? And you forgot the bacon (katenspek, a very tender kind of bacon specifically) on the Roggebrood. Yeah no, that's not right. Although I do appreciate the tour to our Dutch "cuisine".
I agree it's not even close to real snert, but love the creative approach. It's the way I tend to cook take inspiration from a recipe and then change everything:-)
Canned veggie soup I grew up with? I grew up with snert ❤️ Although the pumpernickel is traditional, in my experience it's more traditional to serve it with a few slices of Zeeuws spek. It is a Dutch version of bacon which is cooked and then broiled or grilled to get the exterior with that smokey char flavor and keep the inside super moist and tender.
I just wanna say that i grew to be a big an of your channel in the past 3 days. Been watching alot of your videos and learning alot. And you being so easy on the eyes helps alot with the learning process😉. I wish you all the best. Love and respect from saudi arabia. Zizo.
okay, heads up for all non germans or non-cloggies.. Many Cloggies are upset or insulted if you compare them or mix them up with Germans. Its something about the war. Or their grandfathers bicycle. Not very relevant actually but still emotionally may be sensitive. When in doubt: ask a suspected Dutchy-German if he/she is Danish or English...
I'm so happy you made this video Andong! Even if Dutch food culture kinda sucks and I secretly don't like snert at all, it's rare to see it represented anywhere and, I don't know, it feels really nice to see a childhood staple be acknowledged :)
I have always requested sour cream when eating this soup at my (Dutch) in-laws, after a few times of observing me do this ...they tried it this way themselves and were delighted! Now my husband is outraged because his parents always add it to the soup hahaha. Slavic influence +1 Snert traditionalists -1 ;)
Go to surfshark.deals/ANDONG and enter promo code ANDONG for 84% off and 4 months free. Thanks Surfshark for sponsoring the video!
Kommt auch Käse-Hack-Lauchsuppe? 🍲🍲🍲
I will definitely try it!
But instead of using all of the Knackwurst, I'm going to sauté half of it in a skillet and use it as a crunchy topping :> (Like in a mtf Mettwurst-Pfannkuchen :D)
*me, as I try to fry as much food as possible*
watching you cook makes life easier. Thanks :)
You should make Italian escarole and white beans soup next! One of my favorites and so easy to make ☺️
Andong one word for you "pressure cooker" well, 2 words. But you would have that soup DONE in 30 min with a pressure cooker. T-fal makes good ones.
Awesome dude! You made Snert! That's me btw on 03:48. Hope you enjoyed your snert :)
Wooo!!!!! Make a COLLAAABBBB!!! PLEAASSEEE!!!!
except he butchered it :,(
2 youtube legends
Lekker man!
Dude I spent over an hour watching your channel, and I don’t even speak Dutch! Legendary! 🤩
Regarding the "if you season late, you need less salt": that has got to do with osmotic pressure. If the salt is added in the beginning, it well penetrate the veggies and all, thus being less available for your taste buds. If you season late, the salt is more in the broth as it takes time to seep into the solids.
That's also the reason why you usually have to add salt to stews and chunky soups on the second day
I've noticed that salting mashed potatoes at the boiling stage as opposed to when you're mashing them makes it taste better. Could that be the reason for this too?
Thanks! This could be a good thing to know and use as a tactic for people with high bloodpressure, who need to reduce salt intake.
Now this is the kind of quality content I check the comments for! :)
@@noob19087 really? How much salt do you add while it boils?
@@flutterg1035 I haven't measured anything but generally a lot, way more than you might expect. About as much as you would for pasta, so that it tastes like sea water. Doing so will make it taste much more potato-ey, as opposed to just mild with butter and nutmeg.
the only downside to soup season is that it doesn't have 20mins history lessons with it
Ikr, I just recently subbed after seeing his späztle video and have been hooked, the backstories for a lot of these are so fascinating and fun.
But what if... we boiled something really, REALLY old?
I miss this too! :(
I thought the downside to soup season was that it ended :c
@@keybladeboy it never has to end! Gazpacho can carry you through summer...
I grew up on snert, like every proper dutch kid, ice skating in winter. You’re research is so good, but I’m quite shocked how far you strayed from the original, which does take a few hours but is actually much easier! Let me just mentioned the key problems, and I’m not talking abt your own additions, which seem weird but rather nice. 1. Much more peas, ideally fresh or frozen! (Which is also a time saver) 2. Do not fry up any bacon, but simmer a piece of smoked pork belly or shoulder within the soup. Served in thin slices on top. This allows you to ration the meat. It is actually a true vegetable soup. Chicken is unheard of, and doesn’t offer the sticky fattiness of pork. 3. A Big winter Carrot! Great you found the celery root though, that’s key, it can actually entirely replace the potato, making your soup less heavy but more flavorful...!
Exactly, the toppings in the video could be a great addition, but the basic soup lacks in its key component: split peas.
Though I think the dried kind are still the best option.
I'm so glad i was never a proper dutch kid then. Of all the disappointing Dutch food I've always found snert the most nauseating. No disrespect for liking it. Whatever floats your boat. But I'm so glad i got to leave my roots behind. I haven't had any stampot or hutspot or even just boiled or mashed potatoes since i moved out of my parents place and i couldn't be happier about it.
@@johannaderee4763 what is so bad about your Dutch roots then? And concerning Dutch food, a lot of people just cook it wrong and don't season it properly.
@@johannaderee4763 me too. But I do miss kroketten.
The leeks, the sellery root, the carrot.... those are spot on. But indeed the chickenbreast is ridiculous. However you put it in soup, it will be dry and flavourless chewing.
Split pea soup is a soup with pork meat. There's no way around it. Spare ribs, marrowbone, pig foot, ham and/or smoked sausage (the real ones).
And yeah then adding spinache ? There's no reason for it. If you want green soup then use green peas, not yellow ones.
Sour cream is not what I've had in my childhood, but I'm sure it's fine.
All in all it still was a good clip. Well presented. It was split pea soup, just not snert :P
Technically, snert is erwtensoep, but a day old. Letting it rest a day makes it richer and more delicious
Considering the amounts of pork thrown into this soup it's almost like a stew, except for technical reasons. This leads back to rule nr 1 of eating stews: always better on day 2.
@@L4wyrup you're not wrong!
Rule no. 1 for Snert: There's only 1 person in the world who cooks it the right way. Your mother.
grandmother :D
Your dad!
Mine was the king of snert!! xxx
I spend time with my grandmother and mother cooking just to find out what the trick is. Never found it but my kids tell me now mine is the best. And they are spying on me to keep Snert tradition alive. This is probably the best thing about these kind of dishes, intergenerational bonding.
I have another lesson coming up tomorrow evening!
It's very funny watching a german guy speaking english, laughing at the dutch language which is basically halfway between the two
That was my thought exactly.
He is Russian..living in Germany. :)
@@Tropicalpisces I thought his family was from East Germany
@@fsmith45 🤷
To German speakers Dutch just sounds incredibly cute.
Note for the Brits here, celery root is called celeriac and you should be able to find it in most supermarkets or farmers markets year round but the good stuff comes in around Winter and Autumn (September to April ish aka thick soup season)
As a Dutchie living in Berlin this video made me very happy. Snert is the first thing I eat as soon as I get back home to my family during the winters. My parents live at the water and as kids we would sell Snert on the ice just like you said. Aaaaaah the memories 🧣❄️
Because of Andong, I now also slap the salt/pepper when I put them in dishes.
Besides flavour you want some style as well
Hengot that move from Joshua Weissman
Hey Andong! Greetings from South India. You need to try our Naatu Kozhi Rasam (Country Chicken Soup) or just Rasam (Vegetarian Soup). It's very popular in Tamil Nadu, and it's packed with umami flavor. South indian food is very under represented and I would love for you to try it. Trust me you will love it. Although South India is a very tropical region, we drink this soup with some soft or mushy rice when we feel sick.
@Andong... Here's a recipe I found online of the soup that I mentioned. Enjoy!
www.archanaskitchen.com/chettinad-kozhi-rasam-recipe-chettinad-chicken-rasam
Yesss Rasam is such a great underrated south indian dish! Personally I've never seen it in an indian restaurant, but it's a true homemade staple all over south india. I really hope u do try it out for yourself (even if you dont make a video for it). Thanks for the great video as always. As a flemish speaker I do think Dutch sounds a bit weird ;)
Proud Tamil girl here ❤️😘🌟
Up for rasammm
I think South Indian is well represented, next to Northie food. I think central and Eastern provinces need the spotlight.
Using my Christmas ham bone to make Pea Soup as we speak. Can never let a good ham bone go to waste. Happy New Year Andong.
That ham bone will do nicely!! Happy New Year Billy :)
LOL me too. I wonder if the USA originally got pea soup from the Dutch as well. We are also (partly) a former Dutch colony. (New Amsterdam, etc)
@@gregmuon New Yorker here as well. Ever notice all the Greek diners serve pea soup every Thursday? All over the city.
@@gregmuon I was wondering that too since the version popular here looks more like snert than the German soup I would have expected my family to make.
@@foreverhobbes
It reminded me of the split pea soup my mom used to make the moment I saw it (North Jersey here) and only more so once the main ingredients and method were outlined. Never seen a version over here garnished with sausage and I think on average it's not cooked down quite as thick (though that varies by recipe and preference), but but that's about the only differences I could see.
I think Andong is the only person on this earth who can make European soup look like Ramen while eating it with a Chinese spoon sksks I love it
Here in the very west of germany, pea soup is basically done the same way
OF COURSE WITHOUT THE CHICKEN AND SPINACH!
was about to write that
Äätzezupp Club
@@sisokun6614 Aätzezupp beste Zupp
Thats because this recipe is reaaaaly old. It has something to do with the Nedersaksen. Also you can spreak frysian is some parts of germany. That’s really crazy to me
@@ThomDeWit well, there also are a surprising number of words in the local dialect of cologne which are more similar to dutch than to german
OMG... Dutch guy here. Going to start watching this now :)
edit: ah too bad, first step is already a fail :( The meat choice does not have enough collagen. Also flavor wise, you need a pork broth, which you don't get with chicken breast.
edit2: blending is really not going to result in the correct flavor. Definitely not the right structure. I've tried it in the past and it really does not result in the correct Erwtensoep flavor. Erwtensoep needs time and is way, way better the next day.
edit3: chicken breast instead of soft fatty pork bits. C'mon now.
edit4: I don't mind the German sausage, the MSG is fine as well (I use it as well), but the main thing of Erwtensoep is that it is a porkbroth in which you slowly cook dried green peas to a consistent soft silkey green broth. THEN you add all the other things. But the first step is what makes it so good.
Final edit: I'm sure this soup taste great. But I would not call it Erwtensoep which is fine of course :)
My exact thoughts
he did mention that it usually uses more collagen heavy cuts in the video if u were listening ;)
@@theelectricant98 even with the caveats, his version of the recipe simply will not produce the flavor of Erwtensoep... More in line with what he said, there are many pea soups in the world and his is just one of them; just not Erwtensoep.
Exactly this!
@@theelectricant98 I did catch that. But the flavor of a pork broth vs a chicken breast broth is really not comparable.
im dutch never thought to see this here though, however it is a very good one, very nice
also you kind of butchered the word snert the e is pronounced as the second e of eleven [at 9:10 you pronounced it good but then you went back to saying it the other way :")] but i loved how you kept it so traditional alongside the shortcuts (im pretty sure most dutch people dont cook it overnight either)and kept the dutch terms in it, the other words were pronounced fine!
Also the sausage we use in the netherlands is usually a very fine type smoked fatty sausage and we eat it with almost any of our winter dishes like stamppot too which is basically like mashed potatoes with a kind of vegetable
I think his German accent leaked in the correct pronunciation. XD
'Snurt' ;-)
@@PaulaBean snert ;)
For those who don't know. The video starts with him going out of a toilet. This particular one stinks like hell all year round.
Now THAT'S dedication for a good entrance :D
well it WAS a video about pea soup. You might need to say that out loud.
I was rather worried about the pea pun there.
That particular public toilet is a vespasienne, or pissoir. Invented in France in the mid-19th century to stop drunkards from pissing all over random buildings. Unfortunately, it created another problem, namely that all that stale piss is now concentrated in a single place, causing a notably strong stench.
I thoughtthat was a toilet but then second guessed myself.
Took me 2 minutes to get the joke...from WTF to ROFL
"Put it up your snert" might be the greatest non-insult ever lol
As the child of a Dutch parent, this was a winter staple in here in Australia. We didn’t have the sausage in it but always smoked pork hock.
So interesting to see this as a Dutch guy. This looks good, but you will have to try the original Dutch version at least once! Thanks for the amazing content
when he adds the spinach LOOK AT MY LIPS YOU'RE RUININ IT RUININ IT
Andong try create "Soto Ayam" from Indonesia. It is a comfort food for most of us.
Its also frequently eaten in suriname but a bit differently
We also call it saoto instead of soto ajam
@@jetaddict420 this is the best
Which also became a staple in the Netherlands
@@VincentHuijts ik denk niet dat staple t goede woord is man
Hey, Andong! Will there be real Ukrainian borscht in your soup episodes? It has both - the story and taste
Some kind of borscht definitely needs to be here. Also, soljanka.
I second Borscht.
As Ukrainian, I would say that there's no soup that cannot benefit from sour cream in a way or another :)
I believe you’re right. But my defining soup ingredient is a bay leaf. Most especially if any legume is involved, bay leaves are vital!
And I’d never, ever use white chicken meat in soup. Dark meat holds up to longer cooking MUCH better!
Bacon, Bauchspeck, smoked sausages, Mettwürste are the best spices you can add to nearly any soup. 😎
SNERT ON SOUP SEASON!!! BEST VIDEO YET! I'm a 2nd gen Dutch Canadian on my Mother's side, and I make snert at home all the time. I just toss the dried peas, a leftover ham bone and a boat load of water in a crock pot and wait until morning to make my soup base. I then thin this with water or stock to cook the carrots, onions, potatoes, and pork chop. Top with pan fried smoked sausage, a dollop of sour cream, and a dash of Maggi.
Typical winter soup, we even have an expression "snert weather" (snert weer) meaning cold shitty weather
You name "remco" + "hollander" is sooooo Dutch that I can smell stroopwafel
name checks out.
BELGIË
Dang, I (a Belgian) knew the word snertweer, but never linked the two together. Perhaps because the word snert is less common in Flemish, but still, I have heard of it. It almost makes you yearn for cold and wet weather...
We Finns love our pea soup as well! Pea soup has also made its way to weather-related language here. We talk about a "pea soup fog" when the fog is really thick.
I literally had this for dinner today. I made a huge batch a couple of weeks ago and portioned it to save it in my freezer :)
Please make Polish sour soup "żurek". A great soup for winter I think worth making a video about :D
Or barszcz
@@MrKurwa-lf1oc No. ponieważ że żurek jest królem polskich zup!
@@MrKurwa-lf1oc barszcz totalnie
Yea !
Zupa grzybowa is also very nice in the winter.
"Ertjiesop" in South Africa, also a former Dutch colony. I grate my vegetables first, for a smoother - but not less thick - texture. Also, use beef shin instead of chicken - the beef marrow adds another dimension.
That sounds so good! Have to try it out with beeef bone marrow. Thank you for sharing
I love how South African always sounds like a mix between Dutch, English and Frisian
@@ps1hagrid268 It's called Afrikaans.
My Dutch-German father called snert "North Sea Soul Food." Yummmm.
The "e" in Snert is pronounced as the "e' in 'well"
I was thinking about how to explain how too in a comment. Thanks 😂😂
Actually, a normal Erbsensuppe from Northern Germany seems to be much closer to Snert as what Andong created 😅 Could eat it every week in winter 🤤
It’s great to be alive in the world full of talent. You’re bringing, history, culture food humour and good eating to the masses. Brilliant
Oh man, as a Dutch I only recently made erwtensoep for the first time and it's so damn great. Definitely going to try out your version as well in these upcoming frosty times. Also, that video that you showed a screenshot of from EtenMetNick was my inspiration for getting into it again haha
Edit: after finishing the video, I would only suggest to really use some bones at least for the collagen. What I didn't understand was that you first mix the green with yellow and then you add spinach to make it green again? What was your thinking there?
Hahaha the green and yellow peas also confused me
It is impossible to make small batch of snert. Next day it is even better.
Very true, had some today! :)
It also says that snert has the best flavour when cooked in big amounts. So are you alone? Cook a big amount and give some to friends and neighbours and/or put some in the freezer for tourself to enjoy later in time.
Andong, as a nothern italian it's time to see a "Pasta e Fagioli" soup. basically beans and pasta soup. PLEASE
This man pissing off snert traditionalists
always!
@@mynameisandong Chickenbreast and spinach and sour cream into Snert, that's a new one for me lol, looks appetizing nonetheless.
@@mynameisandong Wow, that's so progressive!
@@DaPanda1980 I can totally see the sour cream work, though. I've had some great vegetarian snert soups, too, and honestly, the star in this soup are the split peas. I'm not a vegetarian, but even without meat, this soup is great.
Oh dear lord, I was not expecting you to respond.
If I may suggest something: drop the spinach and cut the rookworst into chunks before adding it to the pot. Keep them in while serving, it'll be more like a meaty surprise when taking a bite.
Also, tear up the roggebrood and mix it through before taking a bite, I know I enjoy it like that.
Love, a dutch foodie
Great work!
A few remarks from someone who grew up with snert (but nowadays, my diet is largely vegetarian and pescetarian). what makes Dutch pea soup stand out from comparable pea soup versions in other countries are the following:
- rather use *green* split peas (not the yellow ones) to get the desired green colour. Under no circumstances do you substitute them for (frozen) garden peas, which add too much sugar for this kind of "potage" (I once used those frozen peas, which I immediately regretted afterwards).
- the "snert spices" always consist of nutmeg combined with bits of mace (= the reddish seed covering of the nutmeg), with some added pepper corns and, optionally, 2-4 cloves . The mace adds an even more "nutmeggy" flavour to the soup. If the soup does not taste or smell vaguely of nutmeg/mace, than it's not snert, but rather fancy pea soup.
- if you're not in a particular hurry, you could make your own 4-5 litre of stock (enough for 500 gr. of split peas) from ribs, a soup bone, a pig trotter or speck / pork belly, with 1 large onion, 1 winter carrot and the snert spices, + 2 laurel leaves. Let it cook for 1 hour (or so) and let it rest for a few hours, preferably overnight . For a kosher or halal version, use beef instead - chicken or fowl substitutes turn your soup into ordinary pea soup
For a vegan version, draw your stock from pea soup vegetables instead (but with added, flavourful mushrooms such as shitake, or nutritional yeast for the umami) and snert spices. As thickening agent, instead of the animal collagen, I suppose it can be replaced with agar-agar or xanthan gum (I have never tried it though).
- Cook your soup with the ingredients (the root vegetables, the meat, peas, onions etc. etc.)
Once the soup is cooked, let it rest overnight, and reheat it the next day for the best taste, as all the flavours should have mixed thoroughly by now, together with the thinly sliced smoked sausage (the Dutch "rookworst" contains nutmeg / mace, together with coriander and pepper) and Dutch lardons ("spekblokjes"). In Holland, three main versions of the rookworst are sold in the supermarket: not only pork, but also beef and vegan.
The added sour cream (or anything acidic) to soups, is not common in Holland, but I know from personal travel experiences that in many East-European countries and also in the Middle East similar soups tend to have an acidic touch (a squeeze of lemon juice, a spoon of yoghurt or sour cream sim.).
maybe you could do somethin with Tasting History with Max Miller?
Eh I think Andong does JUST fine. :)
I love both channels: Andong goes deep into techniques and innovation while Max explores history and tradition. It would be great to watch a two-set exploration of some traditional dish that is still in evolution...
"We have yellow pea soup from Quebec"
*points to every mainland province except Quebec*
Awesome video as always, big A!
Alaska compris 🤙🏻
@@admaltais tout compris
Poor Quebec, nearly out of the shot entirely. :/
BC only wishes it has claim to soupe aux pois.
Speaking of Canada, Yellow split pea soup is also very popular in Newfoundland. Made with Salt Pork ribs and topped with dumplings.
Ich mag es, dass du dir die zeit nimmst zu chencken wie sowas ausgesprochen wird. Die meisten anderen Leute würden sich niemals die Mühe geben.
Hey Andong,
Great video. I have to warn you, as a German-speaking Anglophone, who made a video about the Dutch recently, they are ruthless lol. Best of luck to you when they come to comment on your accent or lack of Dutch authenticity lol.
Doing a shot every time you say snert.
SNURT!
In case of this snerty ( also a call-word) case of snert-video, the best advice sofar. Watch Koken met Nick for the good version. Snert allows no shortcuts as spinach, yellow peas or chicken!! ( One Cloggie cooking over )
@@carielchizzlecoil I guess you mean Eten met Nick. th-cam.com/video/YX1ft14oi_s/w-d-xo.html
Now I know why italians get so upset when chefs mess with their classics. CHICKEN! SPINACH! SOUR CREAM! USING A BLENDER! I feel violated.
I don't mind the blender but chicken and yellow split peas then using spinach to make it greener? Ugh.
But it probably tastes nice enough on its own if you don't think of it as snert.
And no collagen!
Aleksey Women-de PengYou, and friends around the globe, especially in Nederlands, the Home of Snert.
I've been cooking for almost 60 years and your videos take me down many memory paths. My mom (a Puertorican in NJ, USA) would make pea soup after we had a bone in ham the previous day. It was a rather simple affair. Onion, split peas, Carrots, bay leaf, the ham bone and any bits of meat. the touch of clove from the roasted ham. When I branched out on my own I started adding more stuff. I kind of slipped into Snert territory by sheer chance. I began by adding more root veggies (or any other bits of leftovers) and then started adding other Pork bits. Neck, ribs, sausages, bacon, like borscht I found the more stuff I added to the soup, the more delicious it got.
Thanks everyone for this adventure and finally finding a name and home for one of my favorite soups. Homemade bread always goes best, the darker the better
Jim Oaxaca Mexico
Why oh why do you come out of a restroom in the intro 😂
It's a pea soup. He went to pee....a.
I knew it! Casually just walking out the bathroom XD
@@oysteinalsaker Maybe he got there for something else :-)
I requested this on your onion soup episode some time ago, thanks man, great work!
The best pork meat one uses for Snert in my opinion, is not the smokey type but with bone. Like pork ribs or a slice of ham with bone. You should make it a day ahead of eating it. I'm not too sure about the parsley and sour cream though......😉
and definietly not chicken isntead of pork.. rllyy...
The pumpernickel bread just eat it topped with raw ham as a side dish to snert. For dipping indeed a good fresh sourdough baguette is great! Enjoy!
As a Dutch person I am nothing but impressed, especially considering it is your first time making it. Though the chicken and spinach definitely aren't traditional, I'm going to try those the next time I make erwtensoep for sure. Great video as always and thank you for giving this great dish some recognition.
Literally made this yesterday, and was thinking that you should make a video on it. Great timing!
Koen, yours was probably better.. , spinach? Yellow peas? Chicken instead of prok?? really
Andong laughing at Dutch words like German didn't bring us such gems as Krankenwagen, Kennenzulnern, und Schmetterling make me so happy
"Was ist lust?"
"Hanz, you fool, obviously that's a little cream!"
So nice to see an international youtuber cooking Dutch food!
That slap at around the 15 minute mark was pretty epic.
You could use pork chops instead of bacon though. And just use the green split peas only haha. Great video!
Sour cream/Smetana sounds indeed like a good topping :) Personally I like some mustard in it. It goes great with the rookworst.
The roggebrood is traditionally eaten with "katenspek" on it, some kind of smoked and steamed bacon.
When Soup season is over, could you please show the world the delicious Oldenburger Grünkohl?
Grünkohl is great, I love how differently it's served, my favorite is with caramelized Potatoes, which is common around Hamburg.
only if you avoid the chicken.
@@freundlichermensch7540 I absolutly agree on the caramelized Potatoes. But most important thing for a good Grünkohl, is that the meats are cooked together with the Kohl, and of cause a good Pinkel sausage. ^^
@@tigeriussvarne177 i am not sure if you can get pinkel in Berlin but i would be more than happy to send it to andong. But i would likely send Bremer Pinkel :)
@@Theunitedlowshater You are right, Pinkel is difficult to get in Berlin. But if you could provide him with Bremer Pinkel, that would be awesome. Big up! :D
It‘s true that seasoning late means you‘ll need less salt but it also means that the salt didn‘t have time to properly cook into the dish as much making it a bit more of an „uneven seasoning“. For a soup like this it probably doesn‘t make much of a difference but if you had big meat chunks like in a Gulasch it‘d be better to season early so the meat chunks have a chance of absorbing the seasoning
Great video as always!
And I really liked the "Buy plane tickets cheaper" approach for your sponsorship!
You are a jewel on this platform!
As asians living in the Netherlands my family adds fried onions and Sriracha as toppings to our Erwtensoep 🤭, we also sometimes eat it with rice 😆
As another asian living in the Netherlands, I add soy sauce to my bowl of snert. It is delicious!!!
I put Habanero Tabasco in my snert.
Is it traditional? No. Will I be making this this weekend, hellllllll yes!
Schoene Gruesse aus den Niederlanden.
Even in this horrible heatwave, I'd totally try this soup right now
What's really, really, really good in split pea soup is to blend up a cup or two of frozen green peas and add it really close to the end. Snirt, similar in sound to your snert, is a midwestern portmanteau word for snow with dirt, which you see in farming country when high-wind blizzards hit with little snow cover.
Whenever making this soup, a big thing if you cook bacon is to put the bacon in a cold pan and let the pan slowly come to heat.
You must try the "Sopas de Ajo" (garlick soups) from Spain. Perfect for the cold and with a lot of variants.
I am Indonesian and my husband is dutch. The 2 favorite soups in our home is dutch ‘erwten soep’ and indonesian ‘soto ayam’. You should definitely try ‘soto ayam’.
Man, the thumbnail really is doing you dirty! This is probably the most entertaining soup season video yet!
Eten met Nick!!
What a legend!
I had some beef noodle soup for lunch, you should make some for the series especially considering your Chinese history
In regards to the salt. You need more if you salt at the beginning because the salt will essentially fuse with in the food and season throughout, salting at the end only covers the exteriors with salt which is what will initially hit the pallet.
I'm gonna make this. Even bought a big pot recently to make Barszcz from scratch and now it gets another use! Thank you for sharing snert
Snert ist great, but you should have skipped the spinach, and cooked it longer. You made a great pea soup i guess, but no Snert.
Any chance of solyanka making an appearance on Soup Season? 👀🤞
It's kind of interesting how diifferent our swedish peasoup is. It's basically the opposite of snert, made with mostly dried peas some onion and bacon, significantly lighter in texture, often eaten with mustard.
My guess is if you season with salt early, the vegetables will release their water early which in turn makes you need a bit more salt.
Gonna give this a try for sure, keep up the excellent work.
Hey andong i have a sugestion for your soup series in Romania we have a type of sour soup called "Ciorba" it uses a sort of fermented wheat product as acid and it uses lovage as a herb
I'm new to this channel, but has there been a video made of how to make your own home made instant noodles soup? Would be cool to see that.
I think Andong did that already
The best Dutch dish ever!! Thank you Andong!
I was just watching the fifth episode of soup season while eating breakfast, but hasn't watched this episode. Finished breakfast and watched this one. Guess what I, as a Dutch guy, was eating for breakfast......snert 😋.
Bacon makes everything better
Please make polish Sour Rye Soup (Żurek)
You should do couscous soup!
Grated tomato (without the peel)
Large onion
3 cloves of peeled and chopped garlic
2 medium peeled potatoes cut into cubes
About 200 grams of diced peeled pumpkin (can be converted into a small sweet potato)
2 small peeled carrots cut into circles
2 small zucchini coarsely chopped
Coarsely chopped celery stalk
2 cups chickpeas from a frozen bag (or canned)
7 cups boiling water
A quarter cup of chopped celery leaves
Half a cup of chopped parsley leaves
Seasoning:
a heaping teaspoon of sweet paprika
half a teaspoon of turmeric
half a teaspoon of cumin
a heaping teaspoon of salt
a pinch of black pepper.
Instructions:
Heat a large saucepan with 3 tablespoons oil and fry the onion until lightly golden. Add the garlic and tomato, and a little salt and cook for about a minute.
Add potatoes, carrots, pumpkin, zucchini, celery stalk and chickpeas. Pour boiling water and bring to a boil over high heat. After the soup has boiled, lower to medium heat, cover the pot and cook for 30 minutes.
Season the soup with sweet paprika, turmeric, cumin, salt and black pepper and add celery leaves and parsley leaves. Stir, cover the pot and cook for another 10 minutes, until the vegetables soften.
Serve with couscous
Spooky I just made this yesterday. Super delish especially with Polish Kiebalsa
just realised that I have never seen Andong in anything other then sweatpants :P
Little known fact: Those "sweatpants" are Andong's actual legs :)
Seriously, chicken and spinach in snert? And you forgot the bacon (katenspek, a very tender kind of bacon specifically) on the Roggebrood. Yeah no, that's not right. Although I do appreciate the tour to our Dutch "cuisine".
Words cannot describe how much I want this soup right now.
The word snert made me chuckle. Snert in MN/ND is slang for snow mixed with dirt that occurs when snow blown around by winds in winter
Did you know dutch people will colonize your comment section when you mention spices? Just watch:
Kokosnoten
Eeeeeekk not chicken! Normally I love your cooking but this isn't snert......
Helemaal niet!
i mean it isnt supposed to be completly traditionial now :D
I agree it's not even close to real snert, but love the creative approach. It's the way I tend to cook take inspiration from a recipe and then change everything:-)
Canned veggie soup I grew up with? I grew up with snert ❤️
Although the pumpernickel is traditional, in my experience it's more traditional to serve it with a few slices of Zeeuws spek. It is a Dutch version of bacon which is cooked and then broiled or grilled to get the exterior with that smokey char flavor and keep the inside super moist and tender.
Ajiaco soup from central Colombia! Would be a crime not to include this in the series!! :)
>Russian Grandma
>Chinese family
>Living in germany
>Jewish Ancestors
Mr. Worldwide
well i'll never be able to say snert without hearing farts in my head anymore
After eating a decent amount of snert, you will will hear farts coming from more regular places as well :-)
@@TheSurfingAlien its defenitly worth the farts, bt not if you use this recipe. chekck out Koken met Nick on Snert. much more original.
@@carielchizzlecoil I agree the recipe is a bit too far off from the original, and Nick (I am a subscriber) does a way better job indeed.
Yeah let's add some childish male comments. Not you starting it Berend. ☹️🙄
I LAUGHED SO HARD!! God as a Dutchie this was thoroughly entertaining. SNERT 😂😂😂😂
I just wanna say that i grew to be a big an of your channel in the past 3 days. Been watching alot of your videos and learning alot. And you being so easy on the eyes helps alot with the learning process😉. I wish you all the best. Love and respect from saudi arabia.
Zizo.
“Guys, I love the Netherlands, but that language.... oh my!” Says the guy who speaks GeRmAn. 🤦🏻♂️
Hahahahaa, I know!!
okay, heads up for all non germans or non-cloggies.. Many Cloggies are upset or insulted if you compare them or mix them up with Germans. Its something about the war. Or their grandfathers bicycle. Not very relevant actually but still emotionally may be sensitive. When in doubt: ask a suspected Dutchy-German if he/she is Danish or English...
@@carielchizzlecoil interesting. Thank you
The thought of Spinach in Snert is horrifiying to me. Normal Snert looks better imo. It was a good try but not all that accurate.
I'm so happy you made this video Andong! Even if Dutch food culture kinda sucks and I secretly don't like snert at all, it's rare to see it represented anywhere and, I don't know, it feels really nice to see a childhood staple be acknowledged :)
I have always requested sour cream when eating this soup at my (Dutch) in-laws, after a few times of observing me do this ...they tried it this way themselves and were delighted!
Now my husband is outraged because his parents always add it to the soup hahaha.
Slavic influence +1
Snert traditionalists -1
;)