Polish Grochówka - Split Pea Soup
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 cupssplit peas
- ½ lbssmoked bacon
- 2 largecarrots (peeled)
- 1parsley root (peeled)
- 1 piececelery root (peeled)
- 1 smallleek
- 1onion (finely chopped)
- 2 tbspoil
- 2garlic cloves (minced)
- 1 tbspdried marjoram
- 2bay leaves
- 5allspice berries
- 5black peppercorns
- 1 lbsrusset potatoes (peeled and cubed)
- salt and pepper (to taste)
- 1 tbspall-purpose flour
- fresh parsley
Directions
- 1
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
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 the cubed potatoes and cook for another 15 minutes until almost tender. Remove the vegetables and bacon from the pot.
- 4
Blend the cooked peas until smooth, reserving some whole peas if desired. Add the blended peas to the soup.
- 5
Slice the cooked bacon and return to the soup.
- 6
(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
Add the minced garlic, dried marjoram, and season with salt and pepper. Mix well.
- 8
Let the soup simmer for a few more minutes, adjusting the seasoning as needed.