Grochówka Recipe (Polish Split Pea Soup)

Key Ingredients

Essential ingredients for this grochówka recipe include split peas, smoked bacon, a variety of vegetables, and aromatic spices. These components come together to create a soup that’s both hearty and full of flavor.

How To Store and Serve Grochówka

Proper storage and serving are key to enjoying this Polish split pea soup at its best. Here are some tips to ensure you get the most out of your grochówka:

Storage Tips:

• Store any leftover grochówka in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over medium heat until thoroughly warmed.

Serving Tips:

• Serve grochówka hot, garnished with fresh dill or parsley for an added burst of flavor.
• Pair the soup with crusty bread or a side of Polish kielbasa for a complete meal.

Expert Tips for Perfect Grochówka

Creating the perfect Polish split pea soup involves a few expert tips that can elevate your dish:

• Soak the Peas: Soak the split peas for at least an hour to reduce cooking time and ensure they cook evenly.
• Use Smoked Bacon: Smoked bacon adds a depth of flavor to the soup that’s essential for an authentic taste.
• Blend for Creaminess: Blend a portion of the soup for a creamier texture while keeping some whole peas for added texture.

Polish Grochówka – Split Pea Soup

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• Author: Laura
• Total Time: 2 hours 15 minutes
• Yield: 6 People 1x

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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.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups Split peas
• 1/2 lbs Smoked bacon
• 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

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Instructions

1. 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.
2. Cook Bacon and Vegetables: In a large pot, combine 2 liters of water, smoked bacon, carrots, parsley root, celery, leek, bay leaves, allspice berries, and black peppercorns. Cook for about 30 minutes until the bacon is tender.
3. Add Potatoes: Add the cubed potatoes and cook for another 15 minutes until almost tender. Remove the vegetables and bacon from the pot.
4. Blend Peas: Blend the cooked peas until smooth, reserving some whole peas if desired. Add the blended peas to the soup.
5. Chop Bacon: Slice the cooked bacon and return to the soup.
6. 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.
7. Season: Add the minced garlic, dried marjoram, and season with salt and pepper. Mix well.
8. 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: 405

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