Start with 1 ltr of water - 250gm split peas - 1 carrot - 1 onion 1 or 2 small potatoes - 3 slices of bacon - half a leek 3 spare ribs - half a celeriac or turnip rooted celery - half a bunch of celery leaves - smoked sausage - brown bread - salt and pepper if needed.

For 4 to 6 servings: Place all the ingredients into your boiling water, just leave the spare ribs as they are you don't need to trim or cut the meat off. You can now let this simmer for about 1,5 hours, you need to cook it until the peas are totally soft. What I actually done on this occasion, due to shortage of time was to cook it for 30 minutes and then put it into my pressure cooker for 25 minutes.

Start with boiling your water and cut up all the ingredients into small blocks. Keep the sausage, celery leaves and bread aside until we are nearly finished.

When your soup is nearly ready take out the spare ribs and trim off all the meat. Remove the grizzly and fatty bits and then cut them eat into small pieces and place it back into your soup.

You do not have to follow this step but I like to get the food mixer and give it a 30 second zap. It brings out the green colour of the peas and makes it less like stew and more like soup.

Cut up a bunch of your celery leaves and a add them to the pot. Now cut your sausage into thin slices and add it also to the pot. It's good to leave it on simmer for another 15 minutes to soften up the leaves and get the juices out of the sausage.

You can see that giving it a zap with the mixer bring out the green colour.

It really is a lovely soup that warms you up and fills your belly. Snert is usually eaten with dark brown rogge bread or slices of brown bread. This is the type of soup you could make the day before as it thickens up to a level where you will need to add more water.