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Grochówka

Name: Grochówka
Prep time: PT20 minutes + overnight soaking
Cook time: PT2 hours 30 minutes
Total time: PTOvernight + 2 hours 50 minutes
Yield: 8
Cuisine: Poland
Ingredients: 500g undefined Dried split peas (Yellow or green split peas work well. Rinse them thoroughly before soaking.); 300g undefined Smoked bacon (A good quality smoked bacon, like streaky bacon or a smoked pork belly, will add depth of flavor. Cut into 1-2 cm cubes.); 3 medium undefined Potatoes (Waxy potatoes like Yukon Gold or red potatoes are recommended as they hold their shape well. Peeled and diced into 1.5 cm cubes.); 2 medium undefined Carrots (Peeled and diced into 1 cm cubes.); 2 tsp undefined Dried marjoram (Fresh marjoram can be used, but use about 3 times the amount (6 tsp chopped).); 2 liters undefined Water or Broth (Water is traditional, but vegetable or chicken broth can add extra flavor.); To taste undefined Salt; To taste undefined Black pepper

Polish Pea Soup

A deeply satisfying and hearty Polish pea soup, often considered a military classic due to its robust flavor and filling nature. This recipe yields a thick, comforting soup perfect for cold days.

Vorbereitungszeit20 minutes + overnight soaking

Kochzeit2 hours 30 minutes

GesamtzeitOvernight + 2 hours 50 minutes

Portionen8

SchwierigkeitsgradEasy

2 Bearbeitungen· Feb 8

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500g Dried split peas(Yellow or green split peas work well. Rinse them thoroughly before soaking.)
300g Smoked bacon(A good quality smoked bacon, like streaky bacon or a smoked pork belly, will add depth of flavor. Cut into 1-2 cm cubes.)
3 medium Potatoes(Waxy potatoes like Yukon Gold or red potatoes are recommended as they hold their shape well. Peeled and diced into 1.5 cm cubes.)
2 medium Carrots(Peeled and diced into 1 cm cubes.)
2 tsp Dried marjoram(Fresh marjoram can be used, but use about 3 times the amount (6 tsp chopped).)
2 liters Water or Broth(Water is traditional, but vegetable or chicken broth can add extra flavor.)
To taste Salt
To taste Black pepper

👨‍🍳 Zubereitung

1
Rinse the dried split peas thoroughly under cold running water. Place them in a large bowl and cover with plenty of cold water. Let them soak overnight (at least 8 hours).
⏱️ Overnight (8+ hours)
2
Drain the soaked peas and rinse them again. Place the drained peas in a large, heavy-bottomed pot or Dutch oven. Add the cubed smoked bacon and 2 liters of water (or broth). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently.
⏱️ 1 hour 30 minutes
3
Add the diced potatoes and carrots to the pot. Continue to simmer, covered, until the vegetables are tender and the peas have broken down further, creating a thick, soup-like consistency. Stir occasionally to prevent sticking.
⏱️ 30 minutes
4
Stir in the dried marjoram. Season generously with salt and freshly ground black pepper to taste. Simmer for another 5-10 minutes to allow the flavors to meld. The soup should be very thick, almost stew-like.
⏱️ 5-10 minutes
5
Ladle the hot Grochówka into bowls. Serve immediately. It is traditionally served very thick.

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💡 Profitipps

✓This soup is a staple of Polish military field rations, known for its hearty and filling nature.
✓The desired consistency for authentic Grochówka is very thick, almost like a stew. Adjust liquid as needed.
✓For an even richer flavor, let the soup rest overnight in the refrigerator and reheat it the next day. The flavors will meld beautifully.

✨ Variationsideen

Inspiration für Ihre eigene Version dieses Rezepts

Add diced kielbasa (Polish sausage) along with the bacon for an extra layer of smoky flavor.
For a smoother texture, you can partially blend the soup using an immersion blender after the vegetables are cooked, before adding the marjoram. Be careful not to over-blend if you prefer some texture.