The more well-known Dutch dishes are generally filling and warm due to the Netherlands’ cold winter. Here are some well-known, traditional Dutch dishes:
AVG’tje
This standard term for a Dutch dinner stands for Aardappel, Vlees, Groenten, or potato, meat and vegetables. A lot of Dutch households tend not to go for an existing dish, so much as a combination of these basic essentials.
Pea soup / snert
Pea soup is a thick, hearty split pea soup with sausage and vegetables, often consumed during winter. A day after preparation, the soup has thickened and more meat is added, after which it becomes snert.
Hutspot
Potato, carrot and onion mash, often eaten in winter, usually with meat on the side.
Stamppot
Potato mash and leftovers or other ingredients like kale, endive, cabbage or sauerkraut. Often served with meat on the side (smoked sausage) and gravy.
Hachee
Meat, fish or poultry and vegetables, stewed into a thick gravy with vinegar, cloves and laurel leaves.
Brown bean soup
Typical winter soup, slowly prepared over many hours, with brown beans, vegetables and various meats and spices like cloves, juniper berries and thyme.
Pancakes
Dutch pancakes are large enough to fill a big frying pan, and are usually eaten for dinner, rather than for breakfast. Pancake houses often serve them with various fillings, ranging from syrup, powdered sugar and apple to cheese, spinach and bacon.
Huzarensalade
Variation of a Russian salad made with eggs, potatos, pickles, vinegar and mayonnaise. Served cold as a side dish.
