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
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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!

[@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

[@Perriax]

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

[@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.

[@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.

[@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).

[@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 😋‼️

[@rwiersema]

My mom usually makes a big (like 8 - 10 liters) pan of snert and then freezes it in (Tupperware) blocks so it lasts all winter. Also if you want another Dutch meal that's completely different from what you've tried so far you could try *"Kapucijners met spek"* it goes great with with piccalilli and zilveruitjes as well

[@itsalwayshalloweenexceptwh5118]

My mom does the same. Is kapucijners met spek the same as or similar to brown beans with spek (pork belly) and apples?

[@rwiersema]

@@itsalwayshalloweenexceptwh5118 The way my mom used to make it, similar yes (without the apple ofcourse 😁)

[@itsalwayshalloweenexceptwh5118]

@@rwiersema If you love cooked apples you should try brown beans with pork belly and apple (preferably goudreinetten)

[@PaulaBean]

I like the apple chunks for textural variety.

[@reindervantil2582]

Yeah, kapucijners oftewel grauwe erwten met spek en mayonaise

[@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!

[@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

[@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!

[@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.

[@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!

[@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!

[@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!

[@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.

[@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!

[@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.

[@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.

[@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.

[@yvonnesopacua9901]

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

[@murphycom]

Very enjoyable video 😊

[@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.

[@wandeling127]

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

[@jasp19]

you guys nailed it!

[@buncharted]

thank you 😄

[@biancatettero3406]

Yummy,snert en stamppot😋

[@CakeboyRiP]

Love the licence plate ❤

[@CakeboyRiP]

Oh and can i just say how much your Dutch is improving? Wow! You are improving so much

[@pimbech]

Looks very good! Nice presentation

[@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!!

[@renate2068]

There is hope for you guys. excellent

[@hanhenderikse]

Great job!

[@percydevries]

Very authentic. Very good

[@vangestelwijnen]

Glad you guys enjoyed this! You nailed the right wintertime comfort food. This was 'the regular food' back in the days, with veggies from the season only being available.

[@UltimateSeduction]

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

[@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

[@marky046]

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

[@rensbuist]

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

[@Krystalfaye]

I’m excited to try all of these. Especially the soup, it looks really good.😊

[@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.

[@Dutchbelg3]

I love that you respected the Dutch food and tried to make it authentic! All food looked very tasty and inspires me to make something similar! The weather certainly calls for dishes like these! I love these kind of videos! I hope I get to cook for you guys one day! 🙂

[@LogiForce86]

That was all very well made. Congrats on your great success!!! 😁👍

[@nataslived7029]

Looks great guys!😁 im hungry now

[@tns5044]

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

[@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. :)

[@superdurt]

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

[@MarceldeJong]

Great. It's 2 am and now I'm soooo hungry! 😁 Awesome video! Especially that stamppot looked delicious! With that gravy. My winterfavourite

[@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...

[@TheRainbowCoach]

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

[@Weekender]

Congrats! You just became officially dutch!🎉

[@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.

[@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 👍👍👍

[@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.

[@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.

Love the video! Great to see you enjoying Dutch food. Make sure to make a thick pumpkin soup to have with bread to dip! And don't forget to have you snert with roggebrood (rye bread) next time. Also nice version of stamppot is with a LOT of caramelized onions instead of kale. My favorite. I'll make it for you if you reach out ;) my girlfriend is from North America and loves the vids too, we're both big foodies and got some good tips for you guys!

[@gerhard6105]

With the hutspot goes mustard. Haarlem 👍

[@legendareNz]

I love me some good soup. Preferably made the day before, so the stock gets really rich in flavor. Also a tiny bit of Maggie in it, yumm.. Same with Hachee, make it a day before, let it enrich over night! And it goes lovely with some cooked red cabbage on the side. Lovely video!!

[@rinynewton8297]

Making pea soup now😊❤

[@ialrakis5173]

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

[@eddieburrelli]

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

[@Bramfly]

Great video. You can try some thick apple sauce or apple compote with the hachee.

[@JohnLewis-old]

I'm not very good in the kitchen, but I've been going to HEMA for Snert a few times now. It's very much a comfort food. Thanks for sharing your experience.

[@ShirleyxLandewee]

Great video. My favoriete are Hutspot and Ewrtensoep.

[@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.

[@lbergen001]

Wow, the erwtensoep, groentensoep and hachee look sooooooo delicious. Very wel cooked!!👍👍

[@buncharted]

thank you!

[@hildevandingenen-md4jy]

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

[@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!

[@2coixos]

You still have to try "rouwe andijvie stappot" and "hazenpeper met stoofperen" 2 of my favourites.

[@themadsamplist]

My favorite is zuurkool ovenschotel of zuurkool stampot

[@1977stekel]

very nice video (again) my favorite is hutspot with the hema rookworst, and to top it, you need a dimple (kuiltje) of gravy with that as well.

[@xandrios]

The Boerenkool stamppot is great with gherkins and...these small Amsterdam sour onions! The sour aspect nicely cuts through the fatty bacon/sausage. Also - try the sauerkraut version with mustard and cream cheese (Paturain or similar, not the Philadelphia style).

[@MrBielok]

Great you guys enjoyed the hotchpotch... Eh, hutspot 😊

[@forkless]

My favorite stamppot is preiprol, potatoes, leeks, smashed hard boiled eggs and bacon bits, some HEMA rookworst and mustard.

[@heedoei]

Well done you two! Especially “de volgende keer” 😂 I love mashed potatoes with “stoofvlees “ and stoofpeertjes, in this time of year you can buy freshly made stoofpeertjes at the Albert Hein. Try them.. oh and chocolate milk with rum is also very nice, try “strohrum” in it..

[@mattgiant8836]

Well done. Your cookingskills are up to Dutch par! And you guys are so funny. I use a slowcooker for wintersoups like erwtensoep, linzensoep and other varieties. Yes, it takes many hours, but they are so full of veggies and so healthy. Also, a slowcooker (crockpot) is great for beef.

[@SwirlingSoul]

This time I was actually eating dinner while watching your food video, so for once, it was very enjoyable and not torture at all 😁. I'm glad you like the stamp en hutspotten. 🥰 did you have similar dishes in the usa? Similar to stamppot?

[@CrusterfunkShenanigans]

Try mixing the picalilly with the boerenkoolstamp sometimes, also put small pieces of fried bacon in there aswell!

[@frankdriesen9419]

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

[@fytos76]

Again a great video guys! Personaly I also love some dijon mustard with the boerenkool stamppot. The normal Unox rookworst (my favourite) is much better than the vegi one btw. Keep up the great work!

[@henrischutte1968]

Why Dijon mustard? While there are such good Dutch variants Groningen, Zwolle, Deventer, Doesburg

[@fytos76]

​@@henrischutte1968Because i prefer it, it's a matter of taste.

[@martha1704]

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

[@leylayanbeyi3736]

Love your view on the Netherlands and Dutch culture and habits! You definitely need to add red cabbage with apples to the hachee meal to make it really Dutch.

[@Raevan1957]

This look very good, you two are becoming dutch very fast. Did you tried Bruine Bonen Soep of Ox tail soup already? Good job. 👍👍

[@buncharted]

not yet! we don’t typically eat meat at home but we definitely want to try more of these recipes 🤤

[@Feyenoord-el8ip]

simple food but oh so tasty.

[@xandrios]

Love the hutspot. Both carrots and onions are very sweet vegetables, so combined with the sour piccalilli it gives you this sweet&sour balance. Very nice. Another variation on this is 'hete bliksem stamppot' which replaces the carrots with green (sour) and regular (sweet) apples. Sounds weird, but is very nice.

[@lisaaarde23]

It all looks delicious! I'm hungry now 😂 For next time you should try making 'draadjesvlees' with your hutspot. And also, my boyfriend is from the province of Limburg and there they eat zuurvlees (or zoervleisj in their dialect). This is superdelicious!

[@yvobroekhoven972]

Boerenkoolstamppot met shoarma is my favorite 😋😋😋😋

[@Makaveli13Xroy]

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

[@elroyvanderkruk6318]

Next time try with the hachee, rode kool met appel stukjes. You will love it. Some of the stampot dishes need the smoked bacon bits baked and in the stampot. Hutspot with cooked "spek" bits

[@carinbarkhuijsen6572]

Boerenkool stamppot met spekjes. 🎉🎉

[@iamsuzanne73]

I love zuurkool & boerenkool. Try mash with stir fried leek & shredded cheese or with raw andive! For crunch you can add baked bacon cubes. Most supermarkets sell stamppot seasoning which adds even more flavor.

[@matthijs73]

love these! you're missing out on "stampot bruine bonen" (brown beans) also known as stopverf, translated as putty. it's really good too!

[@Leown89]

Or bruine bonensoep!

[@davevanbeers6944]

Well done!😊 my rule of thumb with the bouillon blokjes is 1 per half liter water😊 the beef, I’d add rode kool or spruitjes and appelmoes.

[@ingridmaubach4450]

I like to cook rucolastamppot, it is less wintery though. It is made with raw rucola, chorizo cubes and pijnboompitjrs.

[@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 ,,,,

[@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!

[@msbluejayway]

My grandparents used to have pickles with their stamppot. I don't know if this is a typical Groninger thing, but I always liked it to.

[@buncharted]

i support any excuse to eat pickles

[@TheRainbowCoach]

I think it's quite common all over. And mustard with the stamppot I personally love as well!

[@rinynewton8297]

Soooo well done. A tip. Have some red cabbage with it and appelmoes. The pea soep if it's to thick the next day you can add a bit of water. The taste will stay the same.

[@rinynewton8297]

Red cabbage with the hachè that is!