The Inventory Intangible Cultural Heritage (ICH) in the Netherlands contains ICH of which the communities, groups or individuals involved have written a safeguarding plan. Those plans are reviewed by an independent review committee. Every three years an evaluation of the safeguarding takes place.


Snert is a one pot meal for which traditionally ingredients are used with a long shelf-life. In colloquial speech the notions pea soup and snert are used interchangeably. There is, however, a difference. A pan of pea soup is only called snert by the connoisseurs, if it has been left waiting for at least a night. This makes the soup creamier, hence thicker. For cooking snert a number of ingredients are indispensable. Onion, carrot, celeriac, leek and, of course, green/yellow peas or split peas should always been used in a pan of snert, for instance. It is important that the peas belong to the family Pisum Sativum. In case the snert should turn out too thin, a potatoe can be added, to make it extra thick.

Prior to the preparation the necessary stock, made of salted meat, is cooked for about three hours and the dried peas are soaked in water during six to eight hours.

Subsequently the vegetables and the peas are added to the stock, after which everything is to be boiled well. Finally a sausage is added to the soup and it is allowed to slowly cool down. Then the pan is put away until the next day.

Of course, variations in the recipe are possible. During the World Championship Snert Cooking it clearly appears that cooking snert is a living tradition. Recipes are adapted and new elements added, so that the jury is ever again challenged to reflect on the basis and the dynamics of the tradition.


The Stichting Oud Hollandse Gerechten (Old Dutch Dishes Foundation) focuses on the promotion and raising the awareness for Dutch dishes, as foodstuff as well as in a cultural sense.

Snert and Stamppot [mash pot] Evenementen, together with the Alfa-college De Kluiverboom, organises the World Championship Snert Cooking each year. Many volunteers are active for this event, from hobby cook to legumes expert.


One of the oldest written recipes for snert dates back to the beginning of the 16th century. Together with a pigs’ trotter or some rib bones a simple, but nutritious meal was prepared with the last remainders of the land.

The preference for one pot meals is easily explained. Besides the fact that many households only had one pot on the fire, the women usually worked on the land too. By putting the various ingredients on the fire in the morning, enabling them to simmer the whole day long, a meal could be served immediately after homecoming.

In the ages that followed, the diet and the lifestyle of the Dutch changed thoroughly. Especially since the seventies of the last century, the supply of ready meals and fast food dishes has been increasing enormously. The snert as well, whether ‘artisan’  or not, ended up in a tin.

Recent years, however, show a raising interest for the origin of our food, the cultivation method, the use of pesticides and antibiotics and the manipulation of food. More attention is paid to local and homemade dishes, buying unpacked products and relaunching of our food and the way it reaches us. The cold winter months are thus still a cause for cooking a pan of snert.


Stichting Oud Hollandsche Gerechten
Grotestraat 13k
9781 HA