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The cuisine of Netherlands

Europe PT GR ES BE CH FR NL NOR DK CZ DE EE FI CYP SK SI SWE IRL ISL ITA LU LV MD MKD MNE POL ROU RU BGR SRB LTU BLR UKR AUT AZE HUN AL KOS HRV BIH GEO ARM TUR LIT MLT AD VA SM FO ENG WLS SCT NI GI GG IM MO JE Drenthe Flevoland Fryslân Gelderland Groningen Limburg North Brabant NorthHolland Overijssel SouthHolland Utrecht Zeeland
The foods of Netherlands
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.

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