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Typically, Dutch dishes are quite hearty, appropriate given the cooler temperatures. A traditional specialty is called snert or erwtensoep, a thick green soup made with split peas, carrot, onions and celery, and filled with smoked sausage and cubes of bacon. Folklore suggests that the soup is only ready to eat when it’s thick enough to hold a wooden spoon upright.

Seafood is also popular in the Netherlands, particularly herring, which is available both fresh and pickled. When in season, fresh herring can be bought from pushcarts in the city streets, while it is also pickled and available year round. Smoking is another traditional technique used to cure produce, used for both seafood (smoked eel) and meats (smoked bacon).

Apple Sauce

Apple Sauce

Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.

About Dutch Cuisine

Dutch Cuisine

Dutch cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated…

Peanut Sauce

Peanut Sauce

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines…

Sauerkraut

Sauerkraut

To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off…

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