When the weather turns chilly and you crave something hearty and comforting, Polish Split Pea Soup, or Grochówka, is the dish to reach for. This thick, smoky soup is a beloved staple in Polish kitchens, known for its rich flavor and simple, nourishing ingredients.
My first bowl of grochówka was served during a family visit to a village near Kraków, where it simmered all day on the stove. It was ladled steaming into bowls, with crusty rye bread on the side and a swirl of fresh parsley on top. Smoky, creamy, and full of tender vegetables—it was love at first spoonful.
What Is Grochówka?
Grochówka is a traditional Polish split pea soup made with yellow split peas, smoked meat, and root vegetables. It’s especially well known in Polish military history, where it was served as a hearty, filling meal called “army grochówka.”
Unlike some creamier Western versions, grochówka is rustic and chunky, flavored with aromatic herbs like marjoram, bay leaves, and allspice. Each bowl is packed with earthy flavor and a hint of smoke from the bacon or sausage.
Why I Love This Recipe
This version of Polish Grochówka is made with split peas, smoked bacon, and a mix of hearty root vegetables like carrots, celery root, and parsley root. It has all the richness and body of a stew but with the satisfying comfort of a soup.
And while the flavor is deeply traditional, the process is easy and forgiving—no fancy techniques, just simple ingredients, a bit of blending, and a lot of flavor.
Necessary Equipment
- Large soup pot (6-8 qt)
- Blender or immersion blender
- Cutting board and knife
- Small pan (for optional roux)
- Wooden spoon or ladle
Key Ingredients & Substitutions
Split peas – Yellow is traditional; soak and cook until soft.
Smoked bacon and kiełbasa – Adds depth and a subtle smokiness. You can sub with smoked sausage or ham.
Root vegetables – Carrot, parsley root, and celery root add sweetness and body.
Leek and onion – Bring aromatic base flavor.
Garlic – For a rich, savory depth.
Bay leaves, allspice, and peppercorns – Classic Polish flavor profile.
Potatoes – Russet is best for a soft, creamy texture.
Marjoram – Adds a signature herbal note.
Flour and oil – Used in the optional roux to thicken and enrich.
Step-by-Step Instructions
1. Soak and Cook the Split Peas
Rinse the split peas, then soak in cold water for 1 hour. Drain and place in a separate pot with fresh water. Simmer gently for 45-60 minutes, until soft. Add a pinch of salt near the end.
2. Simmer the Bacon and Vegetables
In a large soup pot, combine 2 liters of water, smoked bacon, sliced smoked kiełbasa, carrots, parsley root, celery root, leek, bay leaves, allspice berries, and black peppercorns. Simmer for about 30 minutes, until the bacon is cooked and vegetables are soft.
3. Add Potatoes
Peel and cube the russet potatoes, then add them to the soup. Simmer for another 15 minutes, until the potatoes are almost tender.
4. Blend the Split Peas
Blend the cooked peas until smooth (an immersion blender works great). Leave a few whole peas if you like a chunkier texture. Stir the pea puree into the main soup pot.
5. Chop and Add Bacon
Remove the cooked bacon, slice into small pieces, and return it to the soup.
6. Make the Roux (Optional)
In a separate pan, sauté the chopped onion in 2 tbsp oil until golden. Add 1 tbsp flour, cook for a minute, then stir in a few tablespoons of soup broth. Mix to combine and add this roux back into the pot.
7. Final Seasoning
Add minced garlic, dried marjoram, and salt and pepper to taste. Let the soup simmer a few minutes more, stirring occasionally.
Tips for Success
- Soak your peas for better texture and quicker cooking.
- Don’t skip the marjoram – it’s what makes this soup unmistakably Polish.
- Use a mix of root veggies for flavor depth.
- Let the soup rest before serving – it thickens and tastes even better.
- For extra richness, top with chopped fresh parsley or a dollop of sour cream.
Serving Suggestions
Grochówka is best served piping hot, alongside a thick slice of sourdough rye bread. It pairs beautifully with a side of pickles or sauerkraut, and if you’re feeling traditional, try it with a side of kapusta zasmażana (fried cabbage).
This soup is perfect for cold weather dinners, Polish-themed meals, or meal prepping for the week. It freezes well, too!
Make-Ahead & Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge and reheat gently.
Common Mistakes
- Not soaking peas – it makes them cook unevenly.
- Overboiling – Keep it at a low simmer to avoid breaking the vegetables.
- Not blending the peas – This step adds creaminess.
- Undersalting – Taste and adjust seasoning at the end.
FAQ
Can I freeze grochówka?
Yes, you can freeze the soup in an airtight container for up to three months. Thaw in the refrigerator before reheating.
What if I don’t have smoked bacon?
You can use other smoked meats like ham or kielbasa for a similar flavor.
Can I make this soup vegetarian?
Absolutely, just omit the bacon and use vegetable broth instead of water for the base.
Do I have to blend the peas?
Blending adds a creamy base, but you can leave it chunky if you prefer.
Polish Grochówka – Split Pea Soup
- Total Time: 2 hours 15 minutes
- Yield: 6 People 1x
Description
This hearty Polish split pea soup is a comforting and traditional dish. This recipe for Polish Grochówka brings a taste of Poland to your kitchen.
Ingredients
- 2 cups Split peas
- 1/2 lbs Smoked bacon
- 1/4 lbs Smoked Polish Kiełbasa
- 2 large Carrots (peeled)
- 1 Parsley root (peeled)
- 1 piece of Celery root (peeled)
- 1 small Leek
- 1 Onion (finely chopped)
- 2 tbsp Oil
- 2 Garlic cloves (minced)
- 1–2 tbsp Dried marjoram
- 2 Bay leaves
- 5 Allspice berries
- 5 Black peppercorns
- 1 lbs Russet potatoes (peeled and cubed)
- Salt and pepper (to taste)
- 1 tbsp All-purpose flour
- Fresh parsley
Instructions
- Soak Peas: Wash the split peas, cover with cold water, and let soak for 1 hour. Drain, then cook in fresh water until soft, about 45-60 minutes. Add a teaspoon of salt towards the end of cooking.
- Cook Bacon, kielbasa and Vegetables: In a large pot, combine 2 liters of water, smoked bacon, sliced kiełbasa, carrots, parsley root, celery, leek, bay leaves, allspice berries, and black peppercorns. Cook for about 30 minutes until the bacon is tender.
- Add Potatoes: Add the cubed potatoes and cook for another 15 minutes until almost tender. Remove the vegetables and bacon from the pot.
- Blend Peas: Blend the cooked peas until smooth, reserving some whole peas if desired. Add the blended peas to the soup.
- Chop Bacon: Slice the cooked bacon and return to the soup.
- Make Roux (Optional): In a pan, sauté the onion in oil until golden. Add the flour, cook for a minute, then stir in a few tablespoons of the broth. Add this mixture to the soup.
- Season: Add the minced garlic, dried marjoram, and season with salt and pepper. Mix well.
- Simmer: Let the soup simmer for a few more minutes, adjusting the seasoning as needed.
Notes
Grochówka is best served hot, with a garnish of fresh dill or parsley.
This hearty soup can be stored in the refrigerator for up to three days and reheated as needed.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Cuisine: Polish
Nutrition
- Calories: 390
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 21g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Fantastic!
This is by far the best recipe I have ever made for this soup! We couldn’t stop eating it
Thank you so much!
Excellent soup. Couldn’t get enough of it. Didn’t have Rye bread but had some Ciabatta rolls with it.
Thank you so much! 😊 I’m so happy you enjoyed it. Ciabatta rolls sound like a wonderful choice alongside the soup—perfect for soaking up every last spoonful. Glad it was a hit! 💛🍲
If I don’t have ham or bacon, what exactly is smoked sausage? Is this raw sausage or is it pre-cooked/cured like pepperoni or summer sausage etc.
In this recipe, smoked sausage refers to a fully cooked smoked sausage, such as Polish kielbasa, smoked sausage, or hunter’s sausage. It is not raw sausage. If you don’t have ham or bacon, kielbasa is a great option because it adds that traditional smoky flavor to the soup. 😊
What is parsley root ?
Parsley root is a root vegetable that looks a bit like a small, pale carrot or parsnip, but it comes from a type of parsley grown for its root rather than its leaves.
It has a mild, slightly sweet, and herbal flavor—somewhere between parsley and celery root. In Polish cooking, it’s very common and often used in soups like rosół or vegetable broths.
If you can’t find parsley root, a good substitute is a mix of parsnip and a little celery root (or even just parsnip on its own).
Why does it show round sausage in the picture
The round sausage in the photo is kielbasa, which is included in the recipe. Depending on the type of kielbasa used, it can appear either as round slices or larger chunks once sliced and added to the soup. 😊