Name: Grochówka: Polish Split-Pea Soup
Prep time: 25 min
Cook time: 75 min
Total time: 105 min
Yield: 6 generous bowls
Cuisine: Polish
Ingredients: 360 g dry yellow split peas, rinsed and picked over; 2.0 L water, plus up to 300 ml hot water reserved for adjusting thickness; 150 g smoked bacon, diced; 180 g smoked kielbasa, sliced into 1 cm half-moons; 150 g yellow onion, finely diced; 10 g garlic, finely chopped; 150 g carrots, peeled and cut into 1 cm dice; 350 g potatoes, peeled and cut into 1.5 cm dice; 4 g dried marjoram, rubbed between the fingers; 2 bay leaves; 3 allspice berries; 1 g ground black pepper; 3 g fine salt initially; adjust only after tasting

A wide view of „Grochówka: Polish Split-Pea Soup“ arranged on a table for serving.

Yield 6 generous bowls

Serving size about 450–500 ml

Difficulty easy

Category thick split-pea soup with smoked pork

Ingredients ↓

About grochówka

Grochówka: Polish Split-Pea Soup

The defining feature of grochówka is its dried-pea base, which becomes creamy and thick as it cooks. In this version, yellow split peas provide body while diced potatoes and carrots remain distinct. Smoked bacon and kielbasa make it especially substantial, and garlic and marjoram give the broth its characteristic savoury aroma.

There is no single formula for every Polish pea soup. Ministry material describes a Częstochowa regional version, while a Polish culinary canon records different historical pea preparations and a modern military-style soup. Ingredients, meat choices, soaking and thickness vary. This recipe follows a clear, reproducible household approach using unsoaked split peas and measured smoked meats.

Give the peas a gentle simmer and check the pot often once they begin to soften. If the soup becomes too thick before the vegetables are ready, loosen it with a little reserved hot water. The finished broth should coat a spoon, with tender vegetables still visible rather than completely dissolved.

Tips for good results

Rinse and inspect the peas before cooking; remove any stones or damaged pieces.
Start the bacon in a cold pot so its fat renders gradually without scorching.
Keep the simmer gentle and scrape the bottom every 10 minutes during the first pea-cooking stage.
Add the potatoes and carrots only after the peas begin to soften.
Add reserved hot water a little at a time; the soup thickens further as it rests.
Taste before adding extra salt because both smoked meats can be salty.

Ingredients

360 g dry yellow split peas, rinsed and picked over
2.0 L water, plus up to 300 ml hot water reserved for adjusting thickness
150 g smoked bacon, diced
180 g smoked kielbasa, sliced into 1 cm half-moons
150 g yellow onion, finely diced
10 g garlic, finely chopped
150 g carrots, peeled and cut into 1 cm dice
350 g potatoes, peeled and cut into 1.5 cm dice
4 g dried marjoram, rubbed between the fingers
2 bay leaves
3 allspice berries
1 g ground black pepper
3 g fine salt initially; adjust only after tasting

Method

Directions

Prepare the ingredients.Rinse the peas in a colander and remove any stones or damaged peas. Dice the bacon and onion, slice the kielbasa, cut the carrots and potatoes to size, and chop the garlic. Measure the spices and keep up to 300 ml hot water ready.
Brown the smoked meat.Put the bacon in the cold 5 L pot. Set it over medium-low heat and cook for 7–9 minutes, stirring, until its fat renders and the pieces are lightly browned. Add the kielbasa and cook for 3–4 minutes until lightly browned. Transfer both meats to a plate, leaving the rendered fat in the pot.
Start the peas.Add the onion and cook in the fat for 4–5 minutes until soft and translucent. Stir in the garlic for 30 seconds. Add the peas, 2.0 L water, bay leaves and allspice. Bring to a boil, lower the heat, partially cover and simmer gently for 35–40 minutes. Stir and scrape the bottom every 10 minutes, until the peas begin to soften and break down.
Cook the vegetables.Stir in the carrots and potatoes. Simmer gently for 18–20 minutes, stirring every few minutes so the peas do not catch, until the vegetables are tender. If the soup gets too thick before they are ready, add reserved hot water in small splashes, up to 300 ml total.
Finish the soup.Return the bacon and kielbasa to the pot. Stir in the marjoram, pepper and initial 3 g salt. Simmer uncovered for 8–10 minutes, stirring often, until the broth coats a spoon, most peas are creamy and the potato and carrot pieces are tender but intact. Remove the bay leaves and allspice berries; taste and adjust only the salt.
Rest and serve.Take the pot off the heat and rest for 5 minutes. Ladle into warm bowls and serve hot.

Nutrition per serving

Serving sizeabout 450–500 ml
Caloriesabout 500 kcal
Carbohydratesabout 52 g
Proteinabout 24 g
Fatabout 16 g
Fibreabout 19 g
Sodiumabout 1,000 mg

Estimated values for one sixth of the recipe: These rounded estimates use generic composition data for dry split peas, potatoes and vegetables, plus typical smoked bacon and kielbasa label values. Meat brands vary substantially in fat and sodium, and the amount of rendered fat left in the pot affects the result. This is not a laboratory analysis.

Allergens and food safety

Serving, storage, and make-ahead: Serve hot as a filling soup. It thickens as it stands, so stir in a splash of water when reheating if needed. You can dice the vegetables and meat ahead and keep them refrigerated separately until cooking; cook the peas on the day you plan to serve the soup.

Serving, storage, and make-ahead: Refrigerate leftovers within two hours. Divide the soup among shallow containers so it cools quickly, then store at or below 4 °C and use within 3–4 days. Freeze cooled portions in airtight containers. Thaw in the refrigerator and reheat thoroughly, stirring; add a little water if the soup has become very thick.

Peas are legumes. Check the smoked meat labels for declared allergens and follow their refrigeration instructions. Keep raw meat juices away from ready-to-eat foods and cook the bacon and kielbasa thoroughly while browning, then simmer them in the soup through the final cooking stage. Maintain a steady simmer and stir the thick base regularly to prevent scorching. Refrigerate leftovers within two hours in shallow containers at or below 4 °C; use within 3–4 days. Reheat to 74 °C, stirring for even heating.

Keep the soup hot for serving and stir before ladling so the peas and vegetables are evenly distributed.

Cool leftovers quickly in shallow containers and reheat them thoroughly.

Grochówka: Polish Split-Pea Soup

Tips for good results

Ingredients

Method

Nutrition per serving

Allergens and food safety

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