The EcoStoof is ideal for preparing Snert (Dutch pea soup). After all, you no longer have to leave the pot on the heat for a long time. The EcoStoof does the work for you.

Ingredients for 4 people

500 grams dried split peas

300 grams pork ribs

100 grams pork rind

1 smoked sausage

2 tablespoons olive oil

2 leeks

3 potatoes

2 carrots

1 celeriac

1 bunch fresh herbs (parsley, sage, bay leaf and rosemary)

1 glass red wine

rye bread

What you do:

Wash the peas and soak them in plenty of water for about 2 hours. Cut the rind and other meat into pieces. Rub the meat with salt and pepper. Fry the ribs and rind until a crust forms. Chop the vegetables finely. Sauté them in another pan. Peel the potatoes but leave them whole. Put the meat, vegetables, potatoes and split peas in a large pot. Douse everything with red wine and let it evaporate in a few minutes. Add cold water until everything is covered and add the herbs. Bring the soup to a boil, stirring constantly. Let it simmer for 10 minutes with the lid on the pan. Now place the pan in the EcoStoof for 2.5 hours. Serve the Snert with rye bread with bacon and smoked sausage.