Grochówka

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.