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Polish sauerkraut and split peas

Sauerkraut, split peas and fried onion make up this hearty Polish dish. The main ingredients are cooked separately until tender, then combined and seasoned with marjoram and pepper. Serve it on its own or as a side.

Ingredients

For about 4 to 6 servings, you will need:

You can also use 100 g smoked bacon, diced and fried before adding the onion. For a meat-free version, use oil and omit the bacon. The sauerkraut has a large influence on the flavour, so taste it before cooking.

If it is very sour, you can rinse it briefly, but taste a small piece first. Rinsing makes it milder and removes some of the acidity that is an important part of the dish. Chop any long strands into shorter pieces so they mix easily with the peas.

Cook the peas

Sort through the peas, removing any debris, and rinse them in a sieve. Cover with cold water and leave for several hours or overnight. Soaking helps prepare them for cooking; the time they take to soften depends on the peas.

Drain the soaking water, put the peas in a pot and add fresh water to cover them by several centimetres. Bring to a boil, skim off any foam and simmer with the lid slightly ajar. Start checking for tenderness after about 30 minutes. Add hot water if needed.

The peas should be soft, and some may break down and naturally thicken the dish. If you prefer more whole pieces, stop cooking when they can be crushed easily but still hold their shape. Drain excess liquid, reserving a few tablespoons in case the finished dish is too dry.

Cook the sauerkraut and onion

Put the sauerkraut in a second pot with the bay leaves and allspice. Add enough water to reach roughly the level of the cabbage. Cover and simmer for about 45 to 60 minutes, stirring occasionally. Older or coarsely cut cabbage may need longer. It should be tender but does not need to fall apart.

Peel and dice the onions. Heat the oil or butter in a frying pan and slowly cook the onions until translucent and lightly browned. If using bacon, fry it first and add the onion to the rendered fat. Avoid burning it, which would make the dish bitter.

Cooking the main ingredients separately lets you check each for tenderness. Reserve a little sauerkraut liquid if you want to sharpen the flavour later. Remove the bay leaves and allspice before combining.

Combine, season and serve

Add the cooked peas and onion to the tender sauerkraut. Mix gently so some peas remain visible. Rub the marjoram between your hands, add it with the pepper and heat everything together for about 10 minutes. If the mixture sticks, add some reserved pea liquid or water.

Taste before adding salt: the sauerkraut and bacon may already be salty. If the flavour is too mild, add a little sauerkraut liquid. Extra unsalted peas can soften an overly sour flavour. Serve hot with bread or alongside other dishes.

If you enjoy sauerkraut, try this bigos recipe. Leftover cabbage can also be used in łazanki. Both dishes allow you to adapt the additions to what you have in your pantry.

FAQ

Do split peas need soaking?

Not always, but soaking helps with planning this recipe. Without it, the peas may need more time and water. Cook them until tender, checking as they simmer.

Can I make this dish ahead?

Yes. Cool it after cooking and refrigerate it in a closed container. Reheat thoroughly before serving, stirring and adding a little water if needed.

What if the dish is too runny?

Heat it uncovered for a few minutes, stirring often so it does not stick. You can also mash some peas with a fork and mix them back in. Flour is not necessary.