Grochówka (Polish Pea Soup)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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. 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. 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. 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. 5

   Ladle the hot Grochówka into bowls. Serve immediately. It is traditionally served very thick.

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving