Dutch Pea Soup
500 g lean beef ribs
500 g green split peas
1 tsp ground pepper
1 large onion, coarsely chopped
3 leeks, finely chopped
1 celeriac, diced
2 large carrots, sliced
2 beef stock cubes
1 vegetable stock cube
1 smoked sausage
salt and pepper
Put the beef ribs, split peas, pepper, onion, leeks, celeriac, carrots and stock cubes in a large pan and add 2 1/2 litres of water.
Bring to a boil and turn down the heat. Let the soup simmer for 4 to 5 hours until very tender, stirring often.
Remove the ribs and clean them.
Cut the meat into small pieces and add them to the soup.
Slice the sausage and add. If you like, mash any large pieces of vegetable with a fork.
Season to taste.
Serve the soup with sourdough bread or dark rye bread, butter, salt and slices of bacon.
Pairs Well With
This traditional Dutch split pea soup (Dutch: snert) is best eaten to at a 'Koek en Zopie' stand on one of the frozen canals or lakes to regain strength for the next part of your ice skating trip.
Submitted by: "Elske van Gils"