Erwtensoep (Dutch pea soup, snert)

Rinse the split green peas, cover with cold water and leave to soak for 12 hours; then drain.

In a large pot, cover the pork knuckle and smoked pork belly with 2.5 L water, bring to a boil and skim off the foam.

Add the peas and simmer over the lowest heat, covered, for 60 minutes, stirring occasionally.

Add the potatoes, onion, carrot, leek, celeriac and celery stalks; cook for another 60–75 minutes, until the peas and vegetables are almost falling apart and the meat is tender.

Remove the knuckle, take the meat off the bone and cut it into pieces; return the meat to the pot.

Add the smoked sausage to the soup and heat through for 15 minutes, without letting it boil hard.

Remove the sausage, slice it and return it to the soup; season with salt and black pepper to taste. The soup should be very thick, almost like a stew.

Serve the erwtensoep hot with rye bread.