How to make a real Dutch Dish



7 1/2 cups/1.75 liter water
1 1/2 cups/300 grams peas (dried green split)
3 1/2 ounces/100 grams pork belly (Dutch speklapjes or thick-cut bacon)
1 pork chop
1 bouillon cube (vegetable, pork or chicken)
2 ribs celery
2 to 3 carrots (peeled and sliced)
1 large potato (peeled and cubed)
1 small onion (chopped)
1 small leek (sliced)
1 cup celeriac (cubed)
1 pound sausage (chopped rookworst smoked sausage or smoked soft metworst or frankfurter/wiener sausages)
Salt and pepper to taste
Garnish: handful chopped celery leaf

Steps to Make It Gather the ingredients.

In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.

Remove the pork chop, debone, and thinly slice the meat. Set aside.

Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.

Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.

If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.

Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.


Dutch, old-fashioned ‘ stamppot  ‘


600 gram (1.3 lb) potatoes
400 gram(14 oz) escarole endive
1 teaspoon salt
6 bacon strips  with or without 1-2 speklappen

Steps to Make It

Peel the potatoes and cut into regular sized chunks. Bring to a boil in a pan of water that barely covers the potatoes and add the salt. Lower the heat to medium and boil for about twenty minutes. In a skillet, fry the bacon for a moment and fry the speklap on high heat for 5 minutes until light brown and crispy on low heat . When ready, cut into small strips or chunks.

When the potatoes are easily pierced with a fork, pour off the remainder of the water saving about half a cup. Mash and add some potato water if the mashed potatoes are too dry.

Wash the escarole or other tender green vegetables of your choice, rinse and cut into half inch strips. Mix in with the mashed potatoes, and add the bacon. Taste and adjust salt, and add a pinch of pepper or nutmeg if desired.

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