Authentic Erwtensoep Recipe – Classic Dutch Split Pea Soup

 Introduction: What Makes Erwtensoep So Special?

Did you know that erwtensoep—the traditional Dutch split pea soup—is so thick it’s said a spoon should stand upright in the bowl? That’s not just folklore—it’s a sign you’ve nailed the texture of this beloved winter dish. Despite being a staple in the Netherlands for centuries, many underestimate the depth of flavor and nutrition packed into this rustic, hearty soup.

The erwtensoep recipe is more than just a comfort food; it’s a cultural emblem. Often referred to as snert in local circles, this green-hued soup combines simple pantry staples—split peas, smoked sausage, root vegetables—into something soul-warming and satisfying. In this post, we’ll walk you through the best way to make it authentically, offer creative twists, and reveal the culinary science behind what makes erwtensoep so delightfully thick and flavorful.

Whether you're new to Dutch cuisine or looking to perfect your family recipe, this guide will give you everything you need to confidently make and enjoy this winter classic.

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Ingredients List

Here’s everything you’ll need for this erwtensoep recipe. Use fresh and high-quality ingredients for the best results:

Core Ingredients:

• 2 cups dried green split peas, rinsed and sorted
• 2 smoked sausages (rookworst if available), sliced
• 1 pound pork shoulder or pork ribs, bone-in adds flavor
• 2 celery stalks, finely chopped
• 2 large carrots, diced
• 1 leek, thoroughly cleaned and chopped
• 1 small celeriac (celery root), peeled and cubed
• 1 medium onion, chopped
• 2 bay leaves
• 8 cups water or unsalted pork stock
• Salt and pepper, to taste

Optional Enhancements:

• ¼ tsp ground nutmeg for depth
• 1 garlic clove, minced
• Parsley or celery leaves for garnish
• Potatoes, cubed (for added starch and creaminess)

Substitutions:

• No smoked sausage? Use kielbasa or chorizo for a unique twist.
• Celeriac not available? Substitute with more celery and a starchy potato.
• Vegan version? Skip the meat and use smoked paprika + vegan sausage for that rich, smoky depth.

The key is balance—smokiness from the meat, earthiness from the peas, and sweetness from the root vegetables.

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Timing

Time management is crucial to this erwtensoep recipe. Here’s what to expect:

• Prep time: 20 minutes
• Cook time: 1 hour 30 minutes – 2 hours
• Total time: Approx. 2 hours 15 minutes

⏱ Tip: Soaking the split peas overnight is optional but can reduce cooking time by about 15–20 minutes.

Compared to typical soups, erwtensoep takes longer to reach its signature thickness, but it’s worth every minute.

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Step-by-Step Instructions

Step 1: Build the Flavor Base

In a large Dutch oven or heavy-bottomed pot, combine the pork shoulder, split peas, water (or stock), bay leaves, and a pinch of salt. Bring it to a gentle boil over medium heat.

💡 Pro Tip: Skim off any foam that rises to the top—this ensures a cleaner, clearer broth base.

Step 2: Simmer and Soften

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 45 minutes. Stir occasionally to prevent sticking, especially as the peas begin to break down.

Step 3: Add the Vegetables

Add the chopped celery, carrots, onion, leek, celeriac (and optional garlic or potatoes). Continue to simmer uncovered for another 30–45 minutes, or until the peas are completely soft and the soup begins to thicken naturally.

🥄 Flavor Boost: Stir in a touch of nutmeg here for an authentic Dutch aroma.

Step 4: Shred the Meat

Remove the pork shoulder or ribs, shred the meat using two forks, and discard any bones or fat. Return the shredded meat to the pot.

Step 5: Add the Smoked Sausage

In the final 10–15 minutes, add the sliced sausage. Taste the soup and adjust with salt and freshly cracked pepper.

🧂 Optional: A splash of white vinegar or a squeeze of lemon juice can brighten the soup at the end.

Step 6: Let it Rest

Remove from heat and let the soup sit for at least 20 minutes before serving. Erwtensoep gets thicker as it cools, enhancing the traditional “spoon-stands-up” texture.

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Nutritional Information

Here’s an approximate nutritional breakdown per serving (1 cup):

🥕 Nutrition Note: Split peas are an excellent source of plant-based protein and fiber, promoting digestive health and satiety.

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Healthier Alternatives

Looking to lighten the dish or adapt it to dietary needs? Try these:

Gluten-Free:

Naturally gluten-free! Just ensure sausages used are free from fillers containing gluten.

Vegan:

• Omit all meats.
• Add vegan smoked sausage or tofu cubes sautéed with smoked paprika.
• Use vegetable stock instead of pork broth.

Low-Fat:

• Replace pork shoulder with skinless chicken thighs.
• Reduce the amount of sausage or use a lean turkey-based variety.

High-Fiber Boost:

• Add barley or quinoa in the final 30 minutes for an extra punch of whole grains.

🧠 Smart Swap Insight: Celeriac offers all the starch of a potato with fewer calories and carbs—perfect for keto-friendly modifications.

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Serving Suggestions

Erwtensoep is traditionally served piping hot and thick, often accompanied by:

• Rye bread (roggebrood) with bacon or cheese
• Pickled vegetables for a tangy contrast
• A dollop of mustard on the side
• Croutons or crispy fried shallots for texture

Seasonal Variations:

• In winter: Serve with mulled wine or hot cider.
• In spring: Garnish with fresh parsley, dill, or microgreens for a fresh twist.

🍽 Presentation Tip: Serve in rustic ceramic bowls with thick-cut bread slices for an authentic, cozy Dutch kitchen vibe.

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Common Mistakes to Avoid

Here’s what often goes wrong (and how to get it right):

• Using too much water: This dilutes the flavor and ruins the thick texture.
• Skipping the meat bone: It adds umami richness—don’t discard it too early.
• Not stirring regularly: The peas can stick to the bottom and scorch.
• Adding all the vegetables too soon: Some veggies like carrots and leeks lose flavor if overcooked.
• Serving immediately: Give it at least 20 minutes to rest and thicken for the best consistency.

✅ Pro Hack: Make erwtensoep a day ahead. It tastes even better after the flavors meld overnight.

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Storing Tips

Proper storage means you can enjoy this erwtensoep recipe all week!

• Refrigerate: Keeps for up to 5 days in an airtight container.
• Freeze: Cool completely, store in freezer-safe containers, and freeze for up to 3 months.
• Reheat: Gently warm on the stove with a splash of water or stock to loosen the texture.

🧊 Freezer Tip: Label with the date and portion size. Freeze in individual servings for easy lunches.

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Conclusion

This erwtensoep recipe is more than a winter comfort—it’s a journey into Dutch culinary tradition. Thick, smoky, and deeply satisfying, it’s a soup that invites personalization while staying true to its roots. Whether you're cooking for family, prepping meals ahead, or diving into European cuisine, this dish delivers every time.

Give it a try this weekend! Leave a comment with your twist on the recipe, or subscribe for more authentic European dishes made simple.

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FAQs

Can I use yellow split peas instead of green?

Yes, but the flavor will be slightly milder and the color less vibrant. Green split peas are traditional for erwtensoep.

Why is my soup not thickening?

It likely needs more time to simmer. You can also mash some of the peas with a spoon or blend a small portion to speed up thickening.

What is rookworst and where can I find it?

Rookworst is a Dutch smoked sausage. Look for it in European delis or online. Substitutes include kielbasa or smoked andouille sausage.

Can I make erwtensoep in an Instant Pot?

Absolutely! Cook on high pressure for 20–25 minutes with a natural release. Stir well afterward for proper consistency.

Is erwtensoep better the next day?

Definitely! Like many hearty soups and stews, the flavors deepen overnight in the fridge.