Polish split pea soup with smoked meat

Polish split pea soup, or grochówka, is a thick, savory soup made by simmering split peas with vegetables, marjoram and often smoked meat. The peas soften into the broth while potatoes add substance. Serve it hot with bread for a satisfying meal, and adjust the thickness with water as it cooks.

Ingredients for a generous pot

This recipe makes about 6 servings. Use yellow or green split peas; both work, although the color and cooking time may differ.

• 2 cups dried split peas, rinsed and picked over
• 12 oz smoked pork ribs or another smoked pork cut suitable for simmering
• 1 onion, diced
• 2 carrots, diced
• 1 parsley root or parsnip, diced
• 1 small piece celery root, diced, or 1 celery stalk
• 3 medium potatoes, peeled and diced
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 1 tablespoon dried marjoram
• About 8 cups water, plus more as needed
• Salt and black pepper
• 1 tablespoon oil, if needed

Smoked meat can be quite salty, so wait until the soup has cooked before adding much salt. For another hearty legume soup, try this Polish bean soup.

Build the broth

Put the smoked pork, bay leaves and water in a large pot. Bring to a gentle boil, then reduce the heat and simmer for about 30 minutes. Skim any foam from the surface. This gives the meat time to flavor the water before the peas go in.

Rinse the split peas until the water runs reasonably clear and remove any debris. Add them to the pot and simmer gently, stirring from time to time. Split peas do not normally need soaking, but their cooking time varies with age and type. Keep the lid slightly ajar and add hot water if the mixture becomes too thick or begins to catch on the bottom.

After about 30 minutes, add the carrots, parsley root and celery. Continue cooking until the peas are beginning to soften. A wide, heavy pot makes stirring easier as the soup thickens.

Add potatoes and season

1. Add the potatoes and simmer until they are tender and the peas are soft, usually another 20 to 30 minutes.
2. Meanwhile, soften the onion in a little oil in a small pan. Add the garlic for the last minute, then stir both into the soup.
3. Remove the pork and bay leaves. When the meat is cool enough to handle, discard bones and excess fat, cut the meat into small pieces and return it to the pot.
4. Rub the marjoram between your palms and stir it in. Simmer for a few more minutes, then taste and add pepper and salt as needed.

For a smoother soup, mash some peas and potatoes against the side of the pot. For a looser texture, add hot water a little at a time. The soup should be thick enough to feel substantial but fluid enough to ladle easily.

Serving and storing

Serve grochówka with rye bread or another sturdy loaf. A little extra marjoram and black pepper can brighten each bowl. If you enjoy soups with grains as well as vegetables, Polish barley soup offers a different texture.

Cool leftovers promptly in shallow containers and refrigerate them. Reheat until steaming hot, adding water because the peas continue to absorb liquid. Refrigerated leftovers are best eaten within 3 to 4 days; freeze portions for longer storage. Reheat only what you plan to eat.

FAQ

Can I make the soup without smoked pork?

Yes. Use water or vegetable stock and omit the meat. The result will have a milder flavor, so season it carefully with marjoram, garlic and pepper. A little smoked paprika can add a smoky note, although it changes the traditional flavor.

Why are my split peas still firm?

Older peas can take longer to soften. Keep them at a gentle simmer, add water when necessary and give them more time. Check that you used split peas rather than whole dried peas, which require different preparation.

Can I prepare grochówka ahead?

Yes. Its texture thickens as it rests, and the flavors mingle. Chill it promptly, then loosen it with water and heat thoroughly before serving.