WE MADE DUTCH WINTER COMFORT FOOD (netherlands food tour)

In this episode, Michelle and Alex attempt to make six popular wintertime Dutch comfort foods: erwtensoep (a.k.a. snert), groentesoep met balletjes, hachee (beef stew), fondue, stamppot, and hutspot. Will this help them stay warm this winter in the Netherlands? They sure hope so! 🥶
Episode 107 · Filmed on November 19 and 20, 2023 · Dordrecht, the Netherlands
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0:00 Introduction
0:24 Erwtensoep (split pea soup)
0:58 What are we doing today?
1:17 Let's make erwtensoep
2:01 Tasting the erwtensoep!
2:20 Groentesoep met balletjes (vegetable soup with meatballs)
2:47 Let's make groentesoep
3:34 Tasting the groentesoep!
5:23 Fondue
6:29 Tasting the fondue!
7:37 Chocomel (hot chocolate)
8:30 Hachee (beef and onion stew)
9:07 Let's make hachee
9:32 Tasting the hachee!
10:35 Tasting the snert! (day old erwtensoep)
11:51 Some other winter Dutch foods...
12:38 Stamppot
13:22 Hutspot
13:58 Making the stamppot and hutspot
15:00 Tasting the stamppot!
16:27 Tasting the hutspot!
17:42 Wrap up
#netherlands #expatlife #dutchfood
---
WHO IS BUNCHARTED?
We're Michelle and Alex, an American expat couple living abroad in the Netherlands. 🇳🇱
In 2020, we quit our jobs to travel the world, and... well, that didn't happen. So in 2022, we decided to make an even BIGGER change: to pack up our lives (and our cats 🐈) and move from Austin, Texas, in the United States, to the Netherlands. Subscribe for new videos like this every week!

[@Perriax]

Everything you guys made looked very authentically Dutch! I'm very proud of ya'll 🧑‍🍳

[@frisos3944]

You’re becoming more Dutch than us 😂! The kale flavor was gone because you immersed it in boiling water. Try this: potatoes in a big pot, water until just submerged. Kale on top and the rookworst on top of that. Cook for 20 minutes. This way the kale and the rookworst are steamed. Way more flavor on both. Try frying some smoked bacon cubes to add to the boerenkool. Did you have stoofpeertjes for dessert already?

[@lauwie7610]

this and also add the whole bag of kale not just a portion. no need to stir either.

[@mnqblmmrt]

was gonna be my comment add way more kale @@lauwie7610

[@mirrrie]

With a spoon of mustard in the cooking water it's even better

[@marjansmit4205]

You need to taste stamppot bruine bonen (1/3 potatoes 2/3 bruine bonen) In Groningen we call it "stopvaarf" (putty) And eat it with a meatball. And try bruine bonensoep

[@deetgeluid]

One thing you need to eat wich Hachee, is braised red cabbage with apple.❤

[@b.anoniem9007]

Why do Dutch people think you ought to eat red cabbage with hachee. It's also good with rice and broccoli.

[@EdwinHofstra]

Red cabbage with cloves and apples. 😊

[@MOBY5185]

Trust us , you need the red cabbage .

[@Y0Da77]

@b.anoniem9007 Because that's the traditional Dutch way to eat it, and that's what this video is about. I'm sure though that with rice and broccoli tastes nice also. 😋

[@LogiForce86]

I don't like the sweetness of apple in my red cabbage but need my cloves and laurel leaves.

[@casperrozenboom6408]

You should try a slice of roggebrood met spek next time you eat split pea soup. Everything you made looks very delicious!

[@bartw8931]

For long cook meat you don’t take biefstuk, you take hachee meat or runderlappen, (cheaper) parts of the cow that need more time to become tender, for the rest: great video!

[@KamiDaimou]

Yeah definitely use a cheaper cut of meat for this, like a chuck roast or "sukade" (which I think is beef shoulder). What also really works well is to add some brown ale, brown sugar and some peperkoek (dutch gingerbread, but less ginger-y). This is a variant that you would see in Limburg and the Flemish part of Belgium.

[@jolanda.c]

In Limburg we add vinegar, peperkoek and appelstroop. We call it Zuurvlees. With french fries and mayo it is haven.

[@nurjahanparent6654]

For cheese fondue use Gruyere and Emmentaler and 1 other to your liking. Rub your pan with a few garlic cloves, add white wine and then slowly add the grated cheese… should become a liquid cheesy soup. To bind it, add a bit maizena mixed with water (just a littlebit), and just before serving add a splash of Kirsch or pear liquor.

[@nurjahanparent6654]

Forgot to mention. Leave the garlic cloves in the wine etc. They become soft and sweet when everything is cooked and you dip your bread pieces in it

[@marcoj1290]

Couldn't have said it better.

[@marcelrombouts8607]

Gravy volcano!! Now that's what I call "inburgeren". A tip for your next stamppot (with andijvie/endive perhaps): mix in some crunchy bacon bits. As for desert... there is a Dutch staple you're yet to try: Mona pudding. 1. Remove lid. 2 Turn upside down on plate 3. Remove the sticker on the bottom to let the air in.

[@buncharted]

thank you for the tip! we’ve been eyeing this at the grocery store for a while now 😋

[@marcelrombouts8607]

@@buncharted The Dutch word for dessert is "toetje" (toochuh).

[@jeffafa3096]

I love the Dutch winter dishes! The stamppots and soups are soo rich in flavour and very filling, it's always soooo good! It's sad that there aren't that many restaurants serving typical Dutch winter dishes during these months, because a well-made stamppot is amazing!

[@buncharted]

i agree! but i am looking forward to trying the hema erwtensoep at some point soon 😋

[@EdwinHofstra]

You can probably get at least some of them from a traiteur (pimped-up butcher's). In the winter even snackbars sell snert.

[@truusjenskens8485]

and they are also very healthy if you don't eat too many potatoes.

[@blinkachu5275]

My favorite is Rauwe Andijve Stampot. Basically, you cook potatoes and fry some bacon bits, then add raw Endive and the fried bacon bits when the potatoes are done, and mash it all together to make a stampot a la the kale one you had earlier.

[@tns5044]

Agree, my favourite too. Boerenkool comes a close second

[@MB-co6qj]

Yes fav! And with the boerenkoolstamppot, use a bit of pickling liquid from the little onions or gherkins 🤩

[@PatQuakernaat]

Rauwe andijvie is by far the best stamppot there is and can be eaten with spekjes and gravy. We typically eat it with a metball.

[@fritsdaalmans5589]

Mind that because the andijvie is raw, it goes off much quicker. You'll have to eat it in one or two days at the most. So you can't make a big pan to last you 3 days.

[@Makaveli13Xroy]

Heerlijk hoor Kiriko ! XD

[@nout1972]

Many people call Dutch food bland, yes it is plain and simple, but with lots of flavor. I always make my hachee with some peperkoek/ontbijtkoek added, it makes the sauce a bit thicker and a bit sweeter. You can also add some appelstroop and then it becomes more like zuurvlees (a stew from Limburg). With hutspot I caramelize the onions in butter and add some ketjap manis to it, then mix it with the cooked carrots and potatoes.

[@OP-1000]

People who say that usual douse their food in hot sauce.

[@fiefvanrossem227]

🇨🇦 I'm a Canadian kid from immigrant Dutch parents and all of what you made is standard for our Canadian winter meals (stampot - correct pronunciation would be stumpot, as in dumb) is a regular rotation for us - even my married brothers make it for their families. Hachee is my favorite! Well Done you two 😋‼️

[@baskoning9896]

Let me give you guys the ultimate (in my eyes) winter food recipe: Hete Bliksem. Some variants exist, this is how our family does it: take even amount of apples and potatoes. The apples should be sour, preferably not hand apples (with green shiny skin, they are too hard). The potatoes should be a kind that mashes easy, but any kind will do if you dont have those. Take, say, 1 kg of both. Peel the potatoes, cut them in quarters, boil them in water with a pinch of salt. Peel the apples, and take the centers out. Slice them. Put them on top of the boiling potatoes, so they will steam. You can put them in later, as they only require little time. When the potatoes and apples are easy to stab with a fork, tilt the pan with a lid that has a little opening still, and poor the boiling water into the sink. Keep the cold water running to cool the steamy water, or you will (!) burn your hands. Mash it. Put a bit of butter and or salt in it to get a nice mash. On the side: take a frying pan and let minced meat (half pork, half cow will do just fine, or any other if you dont have that) fry in a bit off butter or arachide oil, till its hard and crunchy, and almost starts to turn black. Dont do this with grocery meat (they are full of water that will be sooo hard to get crunchy), but from a decent butcher. At the table: place a cinnamon powder container, and a sugar container, and (for goodness sake!) place cold water in a jug on the table as well (its called 'hot' for a reason, you WILL burn your throat if you dont have the water nearby). Then just slap some mashed hetebliksem on your plate, sprinkle it with crunchy minced meat fragments, then add plenty of sugar and cinnamon to your tasting. Eat it. Be amazed by how hot it is. Drink the water. Eat the rest. You will feel full and hot for like.. hours. There is sooo much going on in this dish: the sour apples vs the sweet sugar, the hot hete bliksem vs the cool glass of water, the mash vs the crunchy, the taste of the cinnamon. The ultimate winter food, imho.

[@buncharted]

ooh this does sound like a really good winter food 🤤

[@Paul_C]

Ah, apples for that dish: Goudreinet

[@jbird4478]

I always make it with a mixture of sour and sweet apples, but I guess sugar gives a similar effect.

[@ritaboes]

For sweetness you can also use some raisins. But the big jug of cold water is very important. 😂

[@lbergen001]

Yeah, hete bliksem. So good!! I haven't had it for decades.

[@tb_88]

I would love to see you guys eat “Stoofpeertjes”. It’s my favorite dessert/food!

[@freonxkipper]

there are several kinds of "stamppot" as you've mentioned. Besides boerenkoolstamppot (cale) there is zuurkoolstamppot (in German Sauerkraut of French Choucroute) there is andijviestampot (endive not to be mistaken for the French endive (chicorium endive) that is called witlof of witloof in Dutch. In early spring you can make stamppot with 'raapstelen' of in the south its called 'kelen' (I don't know the English term for this vegetable. It literally translats "turnip green" but I can't believe that is correct). Hutspot is a special kind of stamppot. If done right the way of cooking stamppot is different. So is Andijviestamppot most of the time prepared with raw endive cut very fine and potato mash prepared with butter and milk (or as the late Johannes van Damme, famous food-writer learned us with double cream instead of milk) Andijviestamp is often served with a fried sausage in stead of rookworst. Boerenkoolstamppot, Zuurkoolstamppot and Raapstelenstamppot is made by combining mashed potatoes with left over pork-gravy, so no butter nor other dairy products, Preferably you cook the vegetables (Raapstelen can be used cooked as well as raw like endive) because the trick is to add as much gravy as possible without the becoming to wet an soggy. So wen you cook p.e. the kale separate, you can push almost all the water out of the cooked kale and that enables you to add more gravy without the stamppot becoming to soggy. Famous is also the "kuiltje jus" when you serve your stamppot, in the middle you make a little hole, a dimple and then you can add a little extra gravy. (the gravy should not contain onion of other spices then salt, pepper an nutmeg). Kale, Sauerkraut and Raapstelen stamppotten ale all served with rookworst (cooked and smoked sausage). A secret recipe from my mother, When you cook Kale, first ad a raw sausage (braadworstje of verse worst) into the pan and then put the kale on top. A lovely meaty flavour is added to the Kale and..serve some natural white vinegar with the boerenkoolstamppot. (Don't use English malt-vinegar of French White wine vinegar but just plain Dutch "natuurazijn" The coocked sausage can be served together with the smoked sausage. Hutspot is something special. It rare to serve 'Rookworst' with hutspot. Mostly it is served or prepared with "klapstuk" a cut of beef. On October 3rd in the town of Leiden they serve Hutspot with pickled herring to celebrate the liberation of Leiden from Spanish occupation. As you have concluded the hutspot and some sour side dishes (like youre piccalilly go well together. In the south of the Netherlands most of the time people use the term "Peeënstamp" (carot mash) a very simular dish. Our family recipe starts with cooked beef (Riblap, Sukade or klapstuk). Just seared on the outside and then braised for several hours with a little water until you can pull it (pulled beef) Seasoned with only salt and pepper. Onions are fried slowly until golden and then the onion, cooked diced carrots gravy from the beef and the pulled beef together with cooked potatoes ar mashed. Season it well by adding some black pepper and salt. Instead of piccalilly in our family a saladdressing (slasaus) is served as a sour component to balance the dish.

[@bridgetvogelgregory]

When my grandparents moved to the US, my Oma couldn’t find kale as readily. She used frozen spinach and broccoli but we didn’t eat it with gravy. Cooked the wurst steaming on top toward the end. Then she fried bacon and would sprinkle that (along with the drippings 😅) over. But absolutely favorite winter meal!

[@OsmosisHD]

You should really try 'Varkensrollade met stoofpeertjes' It's something my grandmother always made with Christmas. I love it The 'stoofpeertjes' you can buy them canned but I wouldn't do that. Make them yourself instead tastes much better!

[@EdwinHofstra]

...and some port. 😊 Stoofpeertjes is very slow cooking. Take the pot from the stove and place it on the radiator of your central heating, or go old school and put it in a hooikist (hay chest).

[@renevw5812]

And something to do and really really Dutch: Gourmetten. You can do this together, with friends or family. Everyone has its own little pan. If you eat meat, different small sizes of meat, some veggies, drinks, stokbrood and sausjes....you put it on the table, and everyone bakes its own food. Maybe a little music on the background and you will have a wonderful time... Super gezellig. Oh yeah, dont forget to put a window open.

[@a.vonende7885]

Zuurkool stamppot is my favorite. Also Balkenbrei. It’s a kind of dough filed with leftover pieces of meat and fat from a pig. You slice it up and fry it in bacongrease or lard.

[@Paragon643]

and eat it together with baked apple and sprinkle over some sugar

[@fritsdaalmans5589]

It's funny how food that is so nasty you wouldn't want to feed it to a dog, ends up called a "regional culinary specialty" a century later. Like Balkenbrei from Brabant, or Zure Zult.

[@Paragon643]

@@fritsdaalmans5589 if balkenbrei ain't prepared well than it's not to great but when prepared well it's very tasty, at least the type we have in the south of Limburg. But same go's for like Limburgse stinkkaas, it's super tasty but it's not a flavour people are used to. Personally don't even really mind the smell cause it's linked to how it tastes in my brain which is positive for me at least

[@fritsdaalmans5589]

@@Paragon643 Haha I bought Limburger cheese once; I had to make my sandwich and eat it on the balcony, so that it would not stink out the house! Agree that it's super tasty!

[@eddieburrelli]

A handful of small Brussels sprouts (halved or quartered) in the groentensoep elevates the dish tremenously.

[@liekerademakers4123]

As a Dutchie it can be difficult to find appreciation for our own cuisine - there are so many styles of food from all over the world represented in the Dutch culinary scene and only a handful of restaurants really showcasing what our own traditional food has to offer. We tend to make fun of ourselves for having bland or simple dishes, putting everything in the deep fryer, and eating boring AVG'tjes all winter. But you guys have done a great job trying out some staples and really cooking them well and enjoying them! Thanks for sharing your joy with the world - and for reminding me of how good stamppot actually is :) As some already mentioned, red cabbage with apple and spices goes really well with hachee or stoofvlees. You'll get like 8 portions out of one head of cabbage but luckily it keeps really well in the freezer (it becomes even better imo) so you can have backup veggies in stock throughout winter! For stamppot, I personally hate kale (honestly the flavour just makes me want to throw up), but andijvie and spinach as well as some lesser known, less bitter green leaf veggies (postelein, raapstelen...) tend to be good replacements. You should try adding some mustard to the boerenkoolstamppot (mixed into the mash or just on the side like the piccalilly in this video); it really enhances the flavours imo. My favourite stamppot is hete bliksem: cook & mash apple with the potatoes, fry off some bacon cubes to put on top, and fry some apple with a lot of butter, some honey and/or sugar (and for some extra flavour you can even add appelstroop), and some cinnamon (it tastes like the filling of an apple turnover). The combination of the sweet, spiced, syrupy apple with crispy, salty, smoky bacon on top of that simple potato and apple base is surprisingly good (and you'll often see similar combinations at pancake restaurants, by the way!). Also great if you don't want to eat a lot of meat since it only has a little bit of bacon, no sausage or anything. Oh, and if you go to a cheese shop, you can ask for a fondue mix and they'll find you a mix of cheeses that work really well in fondue, which they can even machine-grate for you. Makes for next-level home fondueing. PS I've been binging your videos and it's really been a pleasure to follow along with your journey. You've shown me places that I've never been to and inspired me to see more of what my country has to offer, and at the same time your videos have brought me joy about things that I'm very familiar with, but didn't think to appreciate. So thank you for your wonderful work on this channel!!

[@meikusje]

My favorite stamppot is hete bliksem (hot lightning)! It's potatoes, onion, and apples, and its name comes from the apple juices making it hotter than normal stamppot would be. The apple gives it a really nice tang and bit of a crunch. I think it's originally German, so it's more common around the Dutch/German border areas in the Netherlands.

[@BrazenNL]

Well done! The groentensoep looked amazing. One thing, though, canned whipped cream is a crime. It's so easy to make it fresh.

[@zonoskar]

The gravy from a Maggi packet is also a crime.

[@MarceldeJong]

Gotta start somewhere

[@butenbremer1965]

I, as a German, grew up with Pea Soup, and it still is my most favorite winter dish of them all! There are tons of European recipes around on YT - just try them out, vou will love every single ofthem!

[@TheRealTMar]

I like how you made the soups from scratch. Using the seasoning blocks works well, but supermarkets also have bones available for making the broth from scratch too. :)

[@TP19091979]

Love your videos! Since you tried fondue, you must try the gourmet set (raclette), Dutch people looove to use the gourmet. It’s like a mini-grill where everyone grills/preps their own food. Super gezellig!

[@Claudiaatje212]

Tip: add some vermicelli to your vegetable soup, and a few splashes of Maggi seasoning sauce before serving. You can also buy the vegetables ready-to-use in a bag in the cooling section, both coarse or finely chopped. For hachee, use chuck roast next time.

[@buncharted]

thanks! we’ve become kind of addicted to the maggi seasoning lately

[@ialrakis5173]

as long as you follow a few basic principles it's very hard to mess up a soup.

[@ElMariachi1337]

Michelle is a great cook, even though these seem like simple dishses, but getting the mash and the consistancy of the pea soup right and not too soaky on the first try is impressive. I personally add some pepper to my hutspot/boerenkool. And if you want to have a different boerenkool add some Paturain (French herbs cottage cheese) in the mix. Eet smakelijk!

[@BierdopjeNL]

You can also ad bacon strips in about every stamppot. I also like to eat it with zilveruitjes and cucumber with pepper and salt with vinegar. I make the cucumber thing the night before I'm gonna eat it. I just put it in the fridge and let it marinate haha.

[@phronsiekeys]

the Dutch have meat and vegetables down! I have eaten all these things on visits there except fondue, and now I am craving stamppot. All these dishes are so easy to make too.

[@freonxkipper]

You're absolutely right. Fondue, or more specific Cheese-Fondue is from Swiss, and from the French area near the Swiss border. The cheese you use has to be a mixture of Emmentaler and Gruyere.In the sixty's small French -cuisine restaurants called Bistro's became very popular in the Netherlands. Not only did most of them serve a Cheese Fondue the often had Fondue-Bourgionne on the menu. A Fondue-set was filled with steaming hot oil (sunflower oil of peanut (arachide) oil) and a dish of raw meat was served (mostly beef but also pork loin or chicken breast. Everyone could fry his or her own meat. The Fondue Bourgionne was served with numeral side dishes like salads, potato salad en several cold sauces Because no one had to spent hours and hours in the kitchen Fondue became also very popular as a festive meal. It also has a kind of community aspect, all together cosy around a "fondustel" , a typical example of "Gezelligheid." Butchers offer prepared "Fondue-Schotels" and because original fondue-sets used alcohol as fuel , the open fire added masculine fun. In the ninety's an other typical Dutch way of preparing food het "Gourmetten" took over from fondue.In the same way, family and friends are gathered around, not a fonduestel but around a gourmetstel. Everyone has his of her own little frying pan and again a by the butcher prepared Gourmetschotel is served mostly with an arrangement of vegetables like mushrooms, onion, bel pepper, tomatoes and sometimes even pancake batter. It has nothing to do with the French :'gourmet" of 'gourmand' but it results in a kind of "dwarf cooking". and a lot of gezelligheid. BTW to make a proper Cheese Fondue you also have to rub the pot with a clove of garlic before melting the Emmentaler and Gruyere cheese. And use a nice dry white wine.

[@charlescorbee9498]

Tonight in the hotel I order as an entre “Erwtensoep with Katenspek” and as a main course “ A casserole with deer, wild boar and pheasant!

[@ritaboes]

😋 Oh my that casserole, my dad was French we used to eat a lot of deer and boar.

[@TheRainbowCoach]

And in spring stamppot based on freshy cut turnip greens! Very lovely as well, old tradition within my family.

[@fladder1]

Next time for the boerenkool met worst; during boiling add the cale on top, put the lid back and just let it boil until done. Then strain. Meanwhile, bake small bacon cubes until they get crunchy. Don't use butter, just add the rendered fat from the bacon and enough milk, and freshly ground pepper before mashing. As for condiments, I'd advice some mustard, vinegar, zilver uitjes and sweet /sour gherkins. Besides the jus.

[@j.vanderson6239]

You nailed the erwtensoep. Forget the pack. Make it fresh and leave it for a day to merge the flavors

[@robertderoode671]

Throw in some little mayo and salad sauche in jour "Stampot". Or some scoop of "Jus" if you serve it with meatballs, it makes it less dry and gives it a but more kicks to it.. Adding little blocks of pre-backed bacon is also a favorite (in combination with the scoops before) ;)

[@LunaticNL89]

For the Stampots you can also try hutspot with Haché or try a with a meatbal and just some graving ;)

[@Makaveli13Xroy]

AInt nothing like comin home in the cold winter to some homemade Andive Stamppot

[@Nucleosynthese]

I’m Dutch, but not a stamppot guy. Your videos are the real comfort food 😅 😜

[@buncharted]

🥰🥰🥰

[@DeGraafPurmerend]

You need Enmenthaler and Gruyere cheese for fondue. And to bind the cheese, you need a little mix of Maizena and white wine. Pro tips: rub the pot with sluced garlic! Use plenty of garlic! And last but no least: a shooter of Kirsch keeps the cheese very light. The fondue becomes a timebomb.

[@Rimpelmans]

I prefer homemade meatballs with my hutspot, mostly because you can add butter and water to them and let them slowly simmer so you get a really nice gravy that goes really well with the hutspot. This looks lightyears better than your first attempt at making boerenkool, glad you are using a stamper now.

[@goudvismannetje]

Stamppot is not always with boerenkool, there are so many sorts of stamppots. I think the most popular so also the most known stamppot is the andijviestamppot. And even there you have different versions, the regular version and for example the raw andijvie version. But there are so many kinds of stamppots so you also have wortelstamppot it's almost the same as hutspot. It is called stamppot because you stamp the vegetables through the potatoes with the stamper. So basically every dish where you stamp vegetables through the potatoes you can call stamppot.

[@deka331]

And if you have some leftover hutspot you can sautee it in some butter. That's my favorit way to eat hutspot.

[@whitevader007]

When you want the real deal erwtensoep or groentesoep you have to make a bouillon. 1. search for a bottle of Maggi (you need 2 dashes in the selfmade bouillon 2.serach for a glass jar which has beste runderbouillon on it. Instead of using only water make this bouillon.

[@yvonnesopacua9901]

Respect/ head off for your cookery with the real Dutch winter meals 👍😋

[@UltimateSeduction]

Thank you for appreciating our winter foods ❤ Dank jullie wel for mingling in our national dishes.. Eet smakelijk x

[@the_shiny_wartortle_8913]

Your Dutch cooking and your Dutch pronunciations are getting better and better and I found a nice video to watch so please continue making these types of videos.My favorite dish for the winter is: Brussels sprouts with mashed potatoes and stoofvlees. And a close second place goes to homemade pea soup by my mother and homemade pancakes that were also made by mine dear mother.

[@harrybruijs2614]

You can buy tins with carrots and peas. You can replace the winterwortelen in hutspot with it. By the way hutspot is eaten with draadjesvlees. Slow cooked runderlappen or riblappen. (Riblappen taste better because they are not that lean)

[@gnomevoyeur]

I’m guessing the Santa’s horses idea is a bit of an oddity from translation. Here in Australia, carrots are often marketed to leave out for Santa’s reindeer at Christmas, even though it is the middle of summer and there isn’t a reindeer within 10 000 miles.

[@markgroothuis8569]

I really love Hutspot - it's my fav. food. We used to make it from equel amount of carrots, unions and potatoes. My wife usually adds a bit of bouillon and some baked bacon at the end. Normally I have to force myself stopping for thirds, fourths ,,,,

[@MartijnFrazer]

Super well done on cooking this, especially given it's your first try! Making it yourself is really the way to go. I mean, I get it, it's easy to pick it up ready-made from the store and heat it up, but in terms of taste nothing beats a home-cooked meal. And it's not *that* complicated to make, really.

[@And.r.ew.90]

My absolute favorite is kale stamppot. But I prefer boiling the potatoes first and mash it with some milk, then mixing in raw kale together with a bunch of baked lardon. This together with gravy is the perfect comfort food for me 🤤

[@almyrianna6956]

I miss the bacon in the stamppot and a good sized minced meatball at the hutspot, But what we do alot in the winter is Gourmetten in the winter, and yearly around some sort of cheese/saladspreads table with toast and stokbrood.

[@PaulaBean]

Mashed potatoes with poached white fish on top, (poached in a sauce of butter, water and mustard).

[@frankdriesen9419]

Greenpeasoup needs to be one day old in order to get full flavor. You nailed that.

[@soepie17]

You can add the carrot with the potato to boil but with the 'boerenkool' you should wait a little and add it a few minutes before the potatoes are done...

[@mellepasveer6173]

Tip for cheese fondeu : first rub a clove of garlic in the pan ,than heet the wine but it can not boil it has to be 80celcius , then ad the cheese .stir regularly until smooth (if its going lumpy ad some wine)

[@EGO0808]

Wow! Really respect your Dutch cooking efforts, this is so cool. Somehwo your channel shows on my timeline and I got intrigued. Being a Dutchman, but living in tropical SE Asia in Kuala Lumpur, this is kind of weird, as we don’t feel any need to cook comforting winter food in the tropics, but highly entertaining. Keep up the Dutch ccoking, kook ze! Veel plezier!

[@evelineg.1841]

You can (or even should) add 'spek' to the boerenkoolstampot! I love to add some mustard, too.

[@MichelBaek]

Now i am hungry for erwtensoep (we also call it SNERT). Real erwtensoep has to be thick. No watery sh*t. All the comfort food you made is so freakin delicious. ❤❤❤

[@johannessugito1686]

It must be so thick that your soup ladle remains upright in the soup 😁

[@uomunumerous2350]

@@johannessugito1686 Nehh not THAT thick. But I speak for myself of course 🙂

[@johannessugito1686]

@@uomunumerous2350 ask an older Dutch person and he/she will say "de soeplepel moet rechtop staan", the soup ladle must stand right up.

[@uomunumerous2350]

@@johannessugito1686 🙂 I know, I just prefer it just a tiny little less thick.

[@EdwinHofstra]

If it's watery, than it's peasoup. If it's thick, it's snert!

[@maartenfisher6626]

tip. nextime throw the kale in the freezer for couple of days before making stampot... it taste better.

[@rredv]

I visited my parents in the netherlands last week, and had erwtensoep, wortelstampot and boerenkoolstampot. All my favourites. Also had some hachee, although not homemade that time.

[@marky046]

Watching you guys make, taste and LOVE this just gives me butterflies in my stomach somehow. :D So adorable!

[@allwilbert]

You are SO Dutch by now 😂 Next time I also suggest stamppot rauwe andijvie. Or as it's called in my family: warm ice. Traditional is just potato, hard baked spekjes, gravy and (always more than you think you need) shredded raw endive. Some add a smidge of nutmeg, salt, pepper. And non-traditional is to mix in grated cheese. Make sure to really only add the endive at the end, raw. Enjoy :-)

[@StevenvanderGraaf]

Red cabbage with potato and piccalilly is the best combination for piccalilly. Try it! The easy and delicious way is a jar of HAK Rode Kool

[@martha1704]

For me it is raw endive stampot with bacon try it, you will love it !!

[@hopmanlisa]

My favorite food is actually boerenkool. I only learned recently that kale isn't that popular with most people 😂 Andijvie stamppot is also a really comforting mash to try. I believe they normally mix bacon in there, but as I am a vegetarian, I add vegetarian 'bacon'.

[@fritsdaalmans5589]

In neighbouring countries, they feed kale to the cows I believe :-D but it's really good, and healthy in winter. They eat it in Sweden as well and call it "grönkål" here. Same with capucijners; can't get it in the supermarket. Animal fodder. They have a very earthy taste, they're more like beans than like peas. I believe the English word is "cow peas". Many people nowadays don't appreciate andijvie or brussels sprouts, because they are slightly bitter vegetables. So it's an acquired taste.

[@marjansmit4205]

It is not likely they give kale to the cows, is not healthy for cows to eat kale it produces a lot of gas in the intestines...

[@sommid]

Keep in mind dat your local Dordrecht butcher store has fresh homemade erwtensoep in the freezer section. Also bruinebonensoep and kippensoep are good choices. 😉👍🏻

[@freonxkipper]

Your "Groentensoep" is very rustic. It almost looks like a French "Pot au Feu" and "Groentensoep" has seldom celeriac as an ingredient. To prepare a proper Dutch Groentensoep, first of all you need to make a tasty beef-stock. (instead of using a bouillonblokje) so that the soup contains meat. The spiced minced pork and beef must be prepared with an egg an some bread crumps before you turn them in to small balls (diameter about 10 mm 15 mm max) The carrots must be diced in small cubes also about 10 mm. The cauliflower must be split in to small parts (roosjes) also about 10 mm eacht. The leek can be cut into narrow rings about 5 to 10 mm wide. Instead of celeriac you need to use celery leaves also cut or torn into parts about 10 mm. Then you add the vegetables in order of the coocking time needed to the stock. Carrots first, then the cauliflower, leek and finally the celery. I prefer to cook the meatballs separate to avoid the fat from the minced meat getting into my fine stock. Most Dutch people also add some Italian pasta to their soup (mostly Vermicelli) or a little bit of rice. If you stock is blunt you can add a bouillonblokje but most of the time nice seasoning will do.

[@irenevankoningsbruggen1801]

Next time you make kale stew and you get sausage at the Hema, get a bottle of Merlot red wine right away,..... test a bite of kale and immediately a sip of Merlot...... A super experience as if an angel was on your tongue... Good luck. gr Irene

[@QuartzNL]

By the way: celery root makes amazing mash. Just treat it like mashed potatoes, cook until soft, add butter and herbs, and mash. Thank me later.

[@aphexart]

Hutsepot and other variations are so tasty and so easy to make, i love it... My favorite is carrots and bacon, drool! One of my favorite winterfoods is lentilsoup or spinach with fishsticks 😋

[@Stichelfritz]

My secret ingredient to snert is a table spoon of Sambal.(almost at the end of the cooking proces) For the amount you where cooking one but if you like spicy food two.

[@strikeformatik]

My hachee also has half a loaf of kruidkoek in it. Eat it with red cole/cabbage and apple and patatoes.

[@pablow26]

Next time when you make boerenkoolstamppot (cale), don’t boil the cale. What you do is you boil the potatoes so that potatoes and water take up half a pan and then put the cale on top steaming it. Easy way to make them both in the same pan and keeping max flavor, crispyness and nutrition from the kale.

[@QuartzNL]

You should also give andijvie-stamppot a go. Do not, however, cook the andijvie. Stir it raw (but washed, of course) into the mash. The crunch gives it something extra, and it tastes just great.

[@patrickhendrikskingston9303]

Your snert actually looked even more delicious than the common snert and all of the rest of the dishes you nailed it too. Challenge accomplished 👍👍👍

[@Rimpelmans]

Erwtensoep is traditionally served with dark Frysian style rye bread (it usually comes in a plastic container in the supermarket) with butter and Katenspek. Katenspek is bacon that has already been boiled and smoked (so not raw!). It goes really well together in my opinion.

[@Moredhel83]

I LOVE roggebrood with a THICK layer of bread and katenspek

[@EdwinHofstra]

Also good with some really old cheese. 😜

[@user-ov1rj7hh7w]

If you like snert then you should also try brown bean soup. (The Dutch version)

[@hildevandingenen-md4jy]

Hete bliksem is one of my favorites. Bottom layer of hachee, middle layer of apple compot and top layer of mashed potato.

[@superdurt]

My absolute favourite is spruitjesstampot; it smells awful but tastes amazing!

[@adema1978]

Cook the Brussel Sprouts in herb bouillon and they taste great.

[@antoinesteeghs7313]

Well done . You will see in the comments that all of these have a “my mother makes the best…” aspect. Every mother does it a little different. So you did well I like best hutspot from a vegetable side and zuurvlees as meat Try to put the kale boerenkool raw in the mash. That gives it a crunch texture and will leave the taste of kale

[@edwinsas2615]

My favorite: andijvie stampot. And yes Balkenbrij needs a video aswell, but buy it at a slagerij not from the supermarkt.

[@tetaomichel]

I cook the potatos and mix it with raw andijvie and cut cheese. Plus a meatbal (for the gravy).

[@leonieportier3072]

Boerenkool met een gehaktbal jus en spekjes! Hutspot met een rookworst en jus

[@tns5044]

You made some VERY tasty looking meals, guys! This video got me all hungry...

[@fionaek]

If you guys like pickles en onions maybe you like “Piccalilly” as well? Don’t know if you ever tasted it but we eat it with stamppot and with rookworst

[@biancatettero3406]

Yummy,snert en stamppot😋

[@rensbuist]

Good to see you cook these meals yourself, 👨‍🍳👩‍🍳 always better than a tin

[@marcohollander6640]

You have mentioned that you really like the silverunions. I think it's quite common to eat that alongside a stampot. Also pickles. At least in my family we all eat it alongside.

[@murphycom]

Very enjoyable video 😊

[@rprevot]

Everything you made looks very authentic, awesome job! I share your videos with friends over in the US, and they absolutely love it! Also huge kudos for learning to speak Dutch, as a Dutchman I'd say your pronunciation is spot on. I hope you'll make it to Maastricht again in a future video, there are a lot of things you didn't see last time you visited.

[@wandeling127]

Fun video guys! You are well prepared for the Dutch winter now! Hachee is my personal favorite 😋

[@hellmuthschreefel9392]

Who says Dutch food is terrible? Sometimes the simple comfort food your Oma used to make is the best. Also, almost all of those dishes are better the second or third or fourth day. Favorite Dutch comfort food: snert.

[@buncharted]

we had a lot of fun eating all of the leftovers. the hachee and erwtensoep were especially good on the second day!

[@jasp19]

you guys nailed it!

[@buncharted]

thank you 😄

[@hanhenderikse]

Great job!

[@Sjiesjam]

You need to add some maizena to the fondue aka cornstarch.

[@tonsbandsoldnew905]

For really tasty Erwtensoep, you made it the first day and you eat it the next day 😁👍

[@percydevries]

Very authentic. Very good

[@pimbech]

Looks very good! Nice presentation