Dutch-Style Split Pea Soup (Snert)

Prep the Base

1. Rinse the green split peas thoroughly under cold running water.
2. In a large, heavy-bottomed soup pot, combine the split peas, pork meat, bay leaves, salt, and water. Bring the mixture to a boil over medium-high heat.
3. Skim off any foam that rises to the surface with a spoon. Reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes, stirring occasionally to ensure the peas don't stick to the bottom.

Cook the Vegetables

4. Remove the pork from the pot. If using bone-in meat, pull the meat off the bones, discard the bones, shred or chop the meat into small bite-sized pieces, and return it to the pot.
5. Add the cubed celeriac, sliced leeks, diced carrots, and diced potatoes to the pot. Stir well to integrate the ingredients.
6. Cover and simmer on low heat for another 30 to 45 minutes, stirring periodically, until the vegetables are completely tender and the split peas have broken down to create a thick, creamy texture.

Finish and Serve

7. During the last 15 minutes of cooking, place the sliced smoked sausage (rookworst) into the soup to warm through.
8. Stir in the chopped fresh celery leaf right before turning off the heat.
9. Adjust the seasoning with additional salt and freshly ground black pepper to taste. For the most traditional experience, let the soup cool completely and refrigerate it overnight—it tastes even better the next day when it has thickened to a spoon-standing consistency. Serve hot with rye bread.