Polish split pea soup with vegetables

Grochówka is a thick, filling Polish soup made with split peas, vegetables and fragrant marjoram. The peas simmer in stock until tender, with potatoes and other vegetables added along the way. The recipe makes about six servings and needs no meat, although meat stock can be used.

Ingredients for split pea soup

• 300 g dried split peas
• About 2 litres water or stock
• 400 g potatoes
• 2 carrots
• 1 parsley root and a piece of celeriac
• 1 onion and 2 garlic cloves
• 2 tablespoons oil
• 2 bay leaves and 3 allspice berries
• 1 to 2 teaspoons dried marjoram
• Salt and pepper to taste

Split peas generally soften faster than whole peas. Pick them over, removing any debris, and rinse in a sieve. Cooking time varies, so check for tenderness rather than relying only on the clock. If the package recommends soaking, follow its instructions.

Prepare the ingredients

Peel the carrots, parsley root and celeriac. Cut into small dice or coarsely grate. Peel and dice the potatoes slightly larger than the other vegetables. Chop the onion and finely chop or crush the garlic.

Put the rinsed peas in a heavy-bottomed pot with the water or stock, bay leaves and allspice. Bring to a boil and skim any foam if desired. Reduce to a gentle simmer. As the peas thicken they can stick, so stir occasionally, especially at the bottom.

Cooking step by step

1. Simmer the peas with the lid ajar for about 30 minutes. Add hot water if needed to keep them submerged.
2. Add the carrots, parsley root and celeriac. Cook for another 10 minutes, then add the potatoes.
3. Meanwhile, heat the oil in a pan and cook the onion until translucent. Add the garlic and stir for about half a minute, taking care not to burn it.
4. Add the contents of the pan to the pot. Simmer until the peas and all the vegetables are tender. The total may be about 60 to 90 minutes, depending on the peas.
5. Rub the marjoram between your hands, add it to the soup and cook for a few more minutes. Season with salt and pepper. Remove the bay leaves and allspice before serving.

The peas will partly break down and naturally thicken the broth. If you prefer distinct pieces, stop cooking when they are tender but not falling apart. Add a little water and adjust the seasoning if needed.

Adjusting thickness and flavour

The soup also thickens as it stands. Before serving or reheating, add a little water if it has become very thick, then bring it to a boil while stirring. To thicken a thin soup, simmer it uncovered for longer or mash a few spoonfuls of peas and potatoes.

Marjoram and garlic give the soup its characteristic aroma. Add the marjoram gradually, as its strength varies. For a fuller flavour, cook the peas in meat stock. For another legume soup, try bean soup, or try barley soup for a more delicate broth.

Serving and storage

Serve the soup hot in deep bowls. A slice of bread is good for soaking up the thick broth, and freshly ground pepper can be added at the table. Stir before ladling, as the peas and vegetables settle at the bottom.

Cool leftovers quickly and refrigerate in a covered container. Eat within 2 to 3 days. The soup can also be frozen in portions; leave room in the containers for the liquid to expand. After thawing, reheat thoroughly, stirring and adding water if needed.

FAQ

Do split peas need soaking?

Split peas often cook without soaking, but package instructions may differ. Soaking can shorten cooking time. After soaking, drain and rinse the peas, then cover with fresh water or stock.

Why are the peas still hard?

Different batches take different amounts of time. Add water and continue to simmer, checking regularly for tenderness. Do not add acidic ingredients before the peas are cooked, as they can slow softening.

Can I make the soup a day ahead?

Yes. Cool it quickly after cooking and keep it in the refrigerator. Reheat thoroughly while stirring before serving. If it has thickened, thin with a little water and check the seasoning.