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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":499,"pronunciation":527,"substitutions":528,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":545,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"No. Split peas have had their skins removed and split along the seam, so they hydrate and break down without soaking — typically in 60 to 90 minutes of simmering. Soaking them mostly makes the cooking time unpredictable. Whole dried peas are different and do need an overnight soak, so check what you have bought.","Do I need to soak split peas first?",{"answer":398,"question":399},"Thick enough that a spoon stood upright in the pot stays standing, at least briefly. The peas should have disintegrated entirely so there is no visible pea shape left, only a coarse green purée with meat and vegetables in it. If yours is soup-thin, simmer uncovered for another 20 minutes; if it is solid, loosen with hot water.","How thick should erwtensoep actually be?",{"answer":401,"question":402},"Split peas settle and stick as they thicken, and the last 30 minutes are when it happens. Use a heavy pot, keep the heat low once the peas have broken down, and stir along the base — not just the surface — every 15 minutes. A scorched base cannot be rescued; the burnt flavour goes through the whole pot, so pour the unburnt soup into a clean pan the moment you smell it.","Why did my soup burn on the bottom?",{"answer":404,"question":405},"Yes. Cook the peas, pork and vegetables at high pressure for 25 minutes, release naturally, then simmer uncovered to reach the right thickness and add the sausage. The flavour will be slightly less developed than a slow simmer, but an overnight rest in the fridge closes most of that gap.","Can I make erwtensoep in a pressure cooker?",{"answer":407,"question":408},"Yes, and Dutch cooks treat this as a rule rather than a preference. Overnight the starches continue to absorb liquid, the smoke from the pork spreads evenly through the peas, and the celeriac and celery flavours merge instead of sitting apart. Plan to cook it a day before you want to eat it, and simply loosen it with water on reheating.","Is it really better the next day?",[410,411,412,413,414,415],"Do not soak the split peas. Unlike whole dried peas, they break down fine from dry and soaking only makes the timing harder to judge.","Skim the grey foam in the first 15 minutes. Skipping it leaves a slightly muddy flavour and a scummy edge on the pot.","Stir along the bottom of the pot every 15 minutes once the peas start to break down — this soup catches and scorches very easily.","Celeriac and celery leaf are not optional flavourings here; they are what makes it taste Dutch rather than generically pea-and-ham.","Add the smoked sausage in the last 10 minutes only. Long cooking makes it dry and tough and greys the soup.","Season at the very end. Smoked pork varies enormously in salt, and a soup salted early can be inedible by the time it has reduced.","🍲","Erwtensoep is less a soup than a green pea porridge, and Dutch cooks are entirely serious about the test: a spoon stood upright in the pot should stay standing. Green split peas are simmered with pork ribs or a hock, celeriac, leek and celery until the peas dissolve completely and the whole thing turns thick, smoky and savoury. Slices of smoked sausage go in at the end, and it is eaten with dark rye bread spread with butter and topped with katenspek, a cured smoked bacon. Made properly it needs a night in the fridge before it is at its best, which is why nobody in the Netherlands eats erwtensoep on the day they cook it.","Snert — the colloquial name, and the one most people actually use — is winter and outdoors food. It belongs to the Elfstedentocht, the two-hundred-kilometre skating race across the frozen canals of Friesland that has only been held fifteen times since 1909 because the ice is so rarely thick enough, and to the ordinary skating days that occasionally follow a hard frost. Roadside stalls and cafés along the canals sell it in paper cups, and it appears at Christmas markets and after long winter walks. There is a widely repeated rule that snert should not be served before the first frost, which is less a law than an expression of how firmly the dish is filed under cold weather.\n\nThe soup is genuinely old. Split peas store indefinitely, grow well in Dutch soil and were a staple long before the potato arrived; a thick pea pottage with salted pork is documented across northern Europe for centuries. What makes the Dutch version specific is the vegetable base — celeriac and celery leaf give it a distinct aromatic backbone that pea soups elsewhere often skip — and the insistence on rookworst sliced in at the end rather than cooked from the start.\n\nThe overnight rest is the part outsiders skip and Dutch cooks never do. Freshly cooked, the soup is loose and the flavours sit separately; after a night in the fridge it sets almost solid and needs loosening with water when reheated, and the smoke, pea and celeriac have merged into one thing. Restaurants and stalls cook it a day or two ahead as a matter of course. The traditional accompaniment — roggebrood, a dense sour rye, with butter and katenspek — is not a garnish either. It is the salt and chew the soup needs to keep it from being one uniform soft mouthful.","Erwtensoep keeps 4 days refrigerated and is better on days two and three than on day one. It sets very firm when cold — expect to cut it with a spoon — so reheat it slowly over low heat with 100–200 ml of water stirred in, scraping the base constantly until it loosens and steams. It freezes for 3 months; freeze it without the sausage and add fresh slices when you reheat, since sausage goes grainy after a freeze-thaw cycle.",[421,422,423,424],"Builds the stock from pork ribs and a hock, so the smoke and body come from meat rather than from a stock cube.","Gets the pea-to-liquid ratio right for a soup that actually holds a spoon upright without turning to cement.","Adds the sausage at the end so it stays juicy instead of leaching out and going rubbery.","Tells you honestly that this dish is better the next day, and how to reheat it without scorching the base.",[426,427,428],"Large heavy pot with lid","Ladle","Tongs",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},20,48,17,1250,35,520,[437],"Roggebrood (dense rye bread) with butter and katenspek or smoked bacon, and Dutch mustard on the table.",[439,442,445],{"name":440,"description":441},"Snert with pork belly","A piece of salted pork belly cooked in the soup, then sliced and served on the rye bread instead of katenspek. Richer, and very traditional in the north.",{"name":443,"description":444},"Thinner erwtensoep","Some households prefer it looser, as a first course rather than a meal. Use 25% more liquid and stop cooking once the peas have just broken down.",{"name":446,"description":447},"With a hint of mustard","A teaspoon of Dutch mustard stirred through each bowl at the table cuts the richness and is a common personal addition.",[449,455,459,462,466,470,474,478,482,485,488,491,495],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"peas","green split peas, rinsed","g","For the soup",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},2,"cold water","l",{"qty":450,"ref":460,"name":461,"unit":453,"group":454},"smoked-pork","smoked pork ribs or a smoked ham hock",{"qty":463,"ref":464,"name":465,"unit":453,"group":454,"optional":8},250,"pork-belly","salted or smoked pork belly, in one piece",{"qty":467,"ref":468,"name":469,"unit":453,"group":454},300,"celeriac","celeriac, peeled and diced",{"qty":456,"ref":471,"name":472,"unit":473,"group":454},"leek","leeks, split and sliced","piece",{"qty":475,"ref":476,"name":477,"unit":473,"group":454},3,"celery","celery stalks with their leaves, sliced",{"qty":479,"ref":480,"name":481,"unit":473,"group":454},1,"onion","onion, chopped",{"qty":467,"ref":483,"name":484,"unit":453,"group":454},"potato","floury potatoes, peeled and diced",{"qty":456,"ref":486,"name":487,"unit":473,"group":454},"bay-leaf","bay leaves",{"qty":479,"name":489,"unit":473,"group":490},"rookworst (about 300 g), or other smoked sausage, sliced 1 cm thick","To finish",{"qty":492,"name":493,"unit":494,"group":490},null,"salt and black pepper","to taste",{"qty":475,"ref":496,"name":497,"unit":498,"group":490},"parsley","flat-leaf parsley or celery leaf, chopped","tbsp",[500,505,509,514,517,521,524],{"tip":501,"text":502,"title":503,"timerSeconds":504},"Bring it up slowly and uncovered — a hard boil from cold throws foam over the sides and clouds the finished soup.","Put the rinsed split peas, the water and the smoked ribs or hock into a large heavy pot. Bring slowly to the boil, then skim off the grey foam that rises in the first 15 minutes until the surface stays clear.","Start the peas and pork",900,{"text":506,"title":507,"timerSeconds":508},"Lower the heat, half-cover and simmer for 60 minutes, stirring along the base every 15 minutes. By the end the peas should have lost their shape entirely and the liquid should look like a loose green purée.","Simmer until the peas break down",3600,{"tip":510,"text":511,"title":512,"timerSeconds":513},"This is where it catches. Keep the heat low and scrape the base of the pot, not just the middle.","Stir in the celeriac, leek, celery with its leaves, onion, potato and bay leaves. Simmer a further 30–40 minutes, stirring often, until the potato has begun to fall apart and the soup is thick enough to hold the mark of the spoon.","Add the vegetables",2100,{"text":515,"title":516},"Lift out the pork, discard the bones, skin and bay leaves, and pull the meat into bite-sized pieces. Return the meat to the pot and stir it through.","Shred the meat",{"text":518,"title":519,"timerSeconds":520},"Drop in the sliced rookworst and simmer gently for 10 minutes, just until the slices are heated through and have released a little fat that sits in bright pools on the surface.","Add the sausage",600,{"text":522,"title":523},"Season now and not before, with salt and plenty of black pepper — smoked pork varies wildly in saltiness. Stir in the parsley. If you can, cool the soup and refrigerate it overnight; reheat with a splash of water the next day.","Season and rest",{"text":525,"title":526},"Ladle into deep bowls and serve with buttered rye bread topped with smoked bacon, and mustard on the table for those who want it.","Serve","AIRT-en-soop",[529,533,537,541],{"note":530,"swap":531,"original":532},"You want both fat and bone if possible — bone gives body, fat gives flavour. A single hock works but the soup will be slightly lighter.","A smoked ham hock alone, or a smoked pork shoulder piece","Pork ribs and hock",{"note":534,"swap":535,"original":536},"Avoid heavily spiced or chorizo-style sausages; the paprika takes over completely and the soup stops tasting of peas.","Kielbasa or any coarse smoked pork sausage","Rookworst",{"note":538,"swap":539,"original":540},"Not identical — celeriac has a nuttier, rounder flavour — but the combination gets close enough that most people would not notice.","Two extra celery stalks plus a small parsnip","Celeriac",{"note":542,"swap":543,"original":544},"A vegetarian snert is not traditional but works well; the challenge is replacing the smoke, so use smoked paprika and a little soy sauce for depth.","Vegetable stock, smoked paprika and a smoked vegetarian sausage","Pork entirely","erwtensoep","Erwtensoep (Dutch Thick Split Pea Soup)","Erwtensoep","Erwtensoep \u002F snert","netherlands",6,25,120,"medium",[555,556],"soup","main",[],[451,468,471,483],[560,563,565,567],{"alt":561,"src":562},"Deep bowl of thick green split pea soup with slices of smoked sausage and rye bread alongside","\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-1x1.jpg",[545,570,571,572,573,574,575],"snert","split pea soup","dutch soup","rookworst","winter soup","make ahead","2026-08-19","dishroute-kitchen","Green split peas cooked with pork, celeriac and leek until the spoon stands up in the pot, served with smoked sausage and rye bread — Dutch skating-weather food.",{"en":580},"\u002Frecipe\u002Ferwtensoep",{"items":582,"total":854,"page":479,"limit":855,"hasMore":856},[583,618,644,654,679,712,740,768,799,824],{"slug":584,"title":585,"shortTitle":586,"nativeName":586,"countrySlug":549,"baseServings":587,"prepMinutes":588,"cookMinutes":589,"restMinutes":590,"difficulty":591,"course":592,"diet":595,"mainIngredients":596,"images":601,"keywords":611,"publishedAt":576,"updatedAt":576,"authorSlug":577},"bitterballen","Bitterballen (Crisp Dutch Beef Ragout Balls)","Bitterballen",4,45,180,480,"hard",[593,594],"snack","appetizer",[],[597,598,599,600],"beef-chuck","butter","flour","breadcrumbs",[602,605,607,609],{"alt":603,"src":604},"Golden fried bitterballen on a plate with mustard, one bitten open to show the molten beef ragout inside","\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-1x1.jpg",[584,612,613,614,615,616,617],"dutch bar snack","croquette","beef ragout","deep fried","borrel","party food",{"slug":619,"title":620,"shortTitle":621,"nativeName":621,"countrySlug":549,"baseServings":587,"prepMinutes":430,"cookMinutes":622,"difficulty":553,"course":623,"diet":624,"mainIngredients":626,"images":628,"keywords":638,"publishedAt":576,"updatedAt":576,"authorSlug":577},"draadjesvlees","Draadjesvlees (Dutch Slow-Braised Shredded Beef)","Draadjesvlees",195,[556],[625],"gluten-free",[597,480,627,486],"cloves",[629,632,634,636],{"alt":630,"src":631},"Dark braised beef pulled into threads in glossy sauce, served beside boiled potatoes and red cabbage","\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-1x1.jpg",[619,639,640,641,642,643],"dutch beef stew","slow braise","shredded beef","sweet and sour","kroket filling",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":645,"diet":646,"mainIngredients":647,"images":648,"keywords":653,"publishedAt":576,"updatedAt":576,"authorSlug":577},[555,556],[],[451,468,471,483],[649,650,651,652],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[545,570,571,572,573,574,575],{"slug":655,"title":656,"shortTitle":657,"nativeName":657,"countrySlug":549,"baseServings":587,"prepMinutes":551,"cookMinutes":658,"difficulty":553,"course":659,"diet":660,"mainIngredients":661,"images":663,"keywords":673,"publishedAt":576,"updatedAt":576,"authorSlug":577},"hachee","Hachee (Dutch Onion and Beef Stew with Vinegar)","Hachee",140,[556],[],[480,597,662,486],"vinegar",[664,667,669,671],{"alt":665,"src":666},"Bowl of dark Dutch onion and beef stew beside boiled potatoes and braised red cabbage","\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-1x1.jpg",[655,674,675,676,662,677,678],"dutch stew","onion stew","beef","winter","red cabbage",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":549,"region":684,"baseServings":587,"prepMinutes":430,"cookMinutes":685,"restMinutes":686,"difficulty":687,"course":688,"diet":690,"mainIngredients":692,"images":694,"keywords":704,"publishedAt":576,"updatedAt":576,"authorSlug":577},"haring-met-uitjes","Hollandse Nieuwe (Dutch Cured Herring with Raw Onion)","Hollandse Nieuwe","Hollandse Nieuwe haring met uitjes","North and South Holland",5,2880,"easy",[594,593,689],"street-food",[691],"pescatarian",[480,693,662],"cucumber",[695,698,700,702],{"alt":696,"src":697},"Silvery cured herring fillets on a paper tray with a heap of finely chopped raw onion and sliced pickle","\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-1x1.jpg",[705,706,707,708,709,710,711],"hollandse nieuwe","herring","raw onion","dutch street food","matjes","broodje haring","north sea",{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"countrySlug":549,"region":717,"baseServings":587,"prepMinutes":551,"cookMinutes":589,"difficulty":687,"course":718,"diet":719,"mainIngredients":720,"images":723,"keywords":733,"publishedAt":576,"updatedAt":576,"authorSlug":577},"hutspot","Hutspot (Dutch Carrot, Onion and Potato Mash)","Hutspot","Hutspot met klapstuk","Leiden, South Holland",[556],[],[721,483,480,722],"carrot","beef-brisket",[724,727,729,731],{"alt":725,"src":726},"Orange carrot and potato mash on a plate with shredded braised beef and dark gravy","\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-1x1.jpg",[713,734,735,736,737,738,739],"carrot mash","leiden","klapstuk","braised brisket","dutch stamppot","winter dinner",{"slug":741,"title":742,"shortTitle":743,"nativeName":743,"countrySlug":549,"region":744,"baseServings":587,"prepMinutes":430,"cookMinutes":745,"restMinutes":745,"difficulty":687,"course":746,"diet":747,"mainIngredients":748,"images":752,"keywords":762,"publishedAt":576,"updatedAt":576,"authorSlug":577},"kapsalon","Kapsalon (Rotterdam Fries with Shawarma and Gouda)","Kapsalon","Rotterdam",30,[689,556],[],[483,749,750,751],"lamb","yogurt","garlic",[753,756,758,760],{"alt":754,"src":755},"Tray of fries topped with shawarma meat and melted Gouda, piled with shredded lettuce, tomato and garlic sauce","\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-1x1.jpg",[741,763,764,765,708,766,767],"rotterdam","shawarma fries","gouda","late night food","sambal",{"slug":769,"title":770,"shortTitle":771,"nativeName":771,"countrySlug":549,"baseServings":587,"prepMinutes":772,"cookMinutes":551,"restMinutes":745,"difficulty":687,"course":773,"diet":776,"mainIngredients":777,"images":782,"keywords":792,"publishedAt":576,"updatedAt":576,"authorSlug":577},"dutch-pannenkoeken","Pannenkoeken (Large Thin Dutch Pancakes)","Pannenkoeken",15,[774,556,775],"breakfast","dessert",[],[599,778,779,780,781],"eggs","milk","bacon","apple",[783,786,788,790],{"alt":784,"src":785},"Large thin Dutch pancake with bacon and caramelised apple rings cooked into it, dark syrup being poured over","\u002Fimages\u002Frecipes\u002Fdutch-pannenkoeken\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fdutch-pannenkoeken\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fdutch-pannenkoeken\u002Fhero-4x3.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fdutch-pannenkoeken\u002Fhero-1x1.jpg",[793,794,795,796,797,798],"pannenkoeken","dutch pancakes","stroop","bacon and apple","pancake house","family 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