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Grochówka from Poland

Grochówka

📍 Lublin Region, Southeast Poland ★ 4.5
Last updated Sep 1, 2026 · Reviewed by the WhatWhereVacay editorial team

Grochówka is a thick Polish split pea soup with smoked kielbasa and root vegetables, a staple of Polish home cooking and milk bars dating back generations.

About Grochówka

Grochówka is a traditional Polish split pea soup with roots in Jewish cuisine, particularly associated with the Lublin region and southeastern Poland. The dish centers on dried yellow split peas cooked with potatoes, carrots, celery, and onion until the peas break down into a thick, porridge-like consistency. Many versions include pieces of kielbasa or smoked bacon added during cooking for depth of flavor. The name comes from the Polish word for peas, groch. Grochówka is quintessential cold-weather comfort food in Poland, routinely served in milk bars, home kitchens, and workplace cafeterias, especially during the autumn and winter months. It is traditionally eaten with thick slices of dark rye bread or żytni chleb. The soup has sustained generations of Polish families as an affordable and filling dish, and its preparation varies from family to family, with some preferring a smooth purée and others leaving the peas more intact.

🏛️ History & Culture

Grochówka, a hearty Polish pea soup, has roots in simple peasant cooking, where dried peas and potatoes formed a filling base. Its origins are not precisely documented, but it likely evolved from centuries-old Slavic legume soups, with recipes varying by region—some add smoked sausage, bacon, or marjoram, while others keep it vegetarian.

Traditionally associated with military and workers' canteens, grochówka became a nostalgic comfort food across Poland, often served at outdoor events and family gatherings. It reflects the country's agricultural history and resourcefulness, turning humble staples into a beloved national dish that remains a staple of home cooking and casual eateries.

🍳 How to make Grochówka

AI-assisted, not kitchen-tested

Grochówka (Polish Split Pea and Potato Soup)

A hearty Polish pea soup traditionally served in the summer when fresh green peas are in season, though split peas are used year-round. Smoked meat and root vegetables build a savory base that makes it a complete meal with bread.

Prep
15 min
Cook
75 min
Total
90 min
Serves
6
Difficulty
Easy

Recipe ingredients

  • 300 g (10½ oz) dried split yellow peas, or 600 g fresh / frozen shelled green peas
  • 400 g (14 oz) smoked pork shoulder or kiełbasa, traditional choice; can use ham hock, see note
  • 1.5 L (6 cups) cold water
  • 400 g (14 oz) waxy potatoes, peeled and diced into 2 cm cubes
  • 1 large carrot, diced
  • 1 medium parsley root (or extra carrot), diced; parsley root is traditional in Poland
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 g (1 tsp) dried marjoram
  • 1 bay leaf bay leaf
  • 15 g (¼ cup) fresh dill, chopped, plus more for serving
  • 15 g (2 tbsp) unsalted butter or rendered pork fat
  • 10 g (2 tsp) fine sea salt, adjust to taste
  • 2 g (1 tsp) freshly ground black pepper

Steps

  1. 1 Rinse the split peas under cold water until the water runs clear. Place them in a large bowl, cover with cold water by 5 cm (2 inches), and soak overnight. If using fresh or frozen green peas, skip the soaking.
  2. 2 Drain the soaked peas and place them in a heavy-bottomed pot with the smoked pork and 1.5 L (6 cups) of cold water. Bring slowly to a boil over medium-high heat, skimming any gray foam that rises.
  3. 3 Reduce the heat to low, partially cover, and simmer gently for 40 minutes, until the peas are just tender but still hold their shape.
  4. 4 While the peas cook, melt the butter or pork fat in a skillet over medium heat. Add the onion, carrot, and parsley root. Cook for 8–10 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook 30 seconds more.
  5. 5 Lift the smoked pork out of the pot. When cool enough to handle, cut the meat into bite-sized pieces, discarding the bone if using a ham hock.
  6. 6 Add the diced potatoes, sautéed vegetables, bay leaf, marjoram, salt, and pepper to the pot. Simmer uncovered for 20–25 minutes, until the potatoes are fork-tender and the soup has thickened slightly. Internal doneness cue: potatoes should offer no resistance when pierced with a knife.
  7. 7 Return the diced smoked meat to the pot along with the fresh dill. If using fresh or frozen green peas instead of dried, add them now and simmer only 8–10 minutes, until tender but still bright.
  8. 8 Remove the bay leaf. Taste and adjust salt and pepper. The soup should be savory, lightly smoky, and creamy from the broken-down peas.
  9. 9 Ladle into bowls, finish with extra fresh dill, and serve hot with crusty rye bread or crusty white bread on the side.
  10. 10 REFRIGERATE cooled leftovers promptly in shallow containers and consume within 3 days; the soup thickens as it sits and can be loosened with a splash of water when reheating. Do not leave at room temperature for more than 2 hours.
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