Dutch
Erwtensoep
A thick Dutch split pea soup with celeriac, leek, pork, and slices of rookworst. It should be hearty enough for a spoon to stand in and is even better after resting.
Watch it madeJop van der Bijl · 15:29
Ingredients
- Dried green split peas180g
- Water900ml
- Pork ribs or krabbetjes200g
- Smoked bacon or streaky pork belly75g
- Bay leaf1
- Celeriac, peeled and diced150g
- Leek, cleaned and sliced1 small
- Carrot, diced1 small
- Onion, finely chopped1 small
- Leaf celery or celery leaves, chopped2 tbsp
- Rookworst125g
- Saltto taste
- Black pepperto taste
Method
- Rinse the split peas under cold water until the water runs mostly clear, then put them in a heavy pot with the water, pork ribs, smoked bacon, and bay leaf.
- Bring to a boil, skim off the foam carefully, then lower the heat and simmer gently for 45 minutes, stirring now and then so the peas do not catch on the bottom.
- Add the celeriac, leek, carrot, onion, and leaf celery, then simmer for another 45 to 60 minutes until the peas have broken down and the soup is very thick.
- Remove the pork ribs and bacon from the pot, discard the bay leaf, and pull the rib meat from the bones.
- Cut the bacon into small pieces and return it to the soup with the rib meat.
- Warm the rookworst separately in hot, not boiling, water for 15 minutes, then slice it thickly.
- Stir the soup well, mashing some of the vegetables against the side of the pot if needed to make it creamy and sturdy.
- Season with salt and black pepper, then add the sliced rookworst just before serving.
- For the most traditional texture, let the soup cool and rest, then reheat it gently the next day until thick and steaming.
Common questions
Can I substitute the pork ribs, bacon, or rookworst in erwtensoep if I can't find them all?
Yes. For the ribs, use meaty pork shanks, ham hocks, or smoked pork shoulder. For bacon, use smoked pancetta or slab bacon. For rookworst, any smoked sausage works best; add it at the end so it stays juicy.
How long should erwtensoep simmer, and how do I know when it's done?
Plan on about 1 hour 30 minutes to 2 hours total. It’s ready when the split peas have fully broken down, the soup is very thick, and the vegetables are soft enough to mash into the broth.
What are the most common mistakes when making erwtensoep?
The biggest mistakes are boiling too hard, which can make the bottom scorch, and adding the rookworst too early, which can dry it out. Also avoid undersalting before serving, since the pork and sausage contribute flavor.
How should I store erwtensoep, and does it freeze well?
It stores very well. Cool it quickly, refrigerate up to 4 days, and reheat gently with a splash of water if needed. It also freezes well for up to 3 months, though the texture becomes even thicker after thawing.
What is the best way to serve erwtensoep?
Serve it very thick and hot, usually in deep bowls with sliced rookworst on top or alongside. It’s traditional with rye bread and butter, and some people add mustard on the side for extra sharpness.