Grochówka

Nutrition · per serving

Steps

1. 1

   Rinse the dried yellow split peas under cold water until the water runs mostly clear. Dice the onion and carrot into small pieces, finely chop the garlic, slice the smoked sausage into bite-size half-moons, and roughly chop the parsley. This small dice helps the soup cook evenly and thicken nicely within the time limit.

   180 g dried yellow split peas120 g onion100 g carrot2 cloves (10 g) garlic180 g smoked sausage10 g fresh parsley
2. 2

   Heat the sunflower oil in a medium soup pot over medium heat. Add the smoked sausage and cook for 3-4 minutes until lightly browned and aromatic; this renders some fat and builds a smoky base for the soup.

   10 ml sunflower oil180 g smoked sausage
3. 3

   Add the onion and carrot to the pot and cook for 4-5 minutes, stirring occasionally, until the onion softens. Add the garlic and cook for 30 seconds more, just until fragrant; do not let it brown or it may taste bitter.

   120 g onion100 g carrot2 cloves (10 g) garlic
4. 4

   Add the rinsed split peas, water, bay leaf, 1 1/2 tsp of the dried marjoram, the black pepper, and 3/4 tsp of the salt. Bring to a boil over high heat, then reduce to a gentle simmer.

   180 g dried yellow split peas1.2 litres water2 bay leaf2 tsp dried marjoram1/2 tsp ground black pepper1 tsp, or to taste salt
5. 5

   Simmer uncovered or partially covered for 35-40 minutes, stirring every 10 minutes so the peas do not catch on the bottom. The soup is ready when the split peas have broken down and the carrot is tender. If it thickens more than you like, add a splash of hot water.

6. 6

   Remove the bay leaf. Lightly mash some of the peas and carrots against the side of the pot with a spoon or potato masher to create the classic thick, rustic texture, leaving some sausage pieces whole. Stir in the remaining 1/2 tsp marjoram, then taste and adjust with the remaining salt if needed.

   2 bay leaf2 tsp dried marjoram1 tsp, or to taste salt
7. 7

   Ladle the grochówka into warm bowls, sprinkle with parsley, and serve hot with rye bread alongside.

   10 g fresh parsley80 g rye bread

Origin & History

Grochówka is a traditional Polish pea soup long associated with home cooking, military field kitchens, and hearty cold-weather meals. Versions vary by region and household, but split peas, smoked meat or sausage, and marjoram are classic elements that give the soup its robust character.