Polish Grochówka-Style Split Pea and Kielbasa Bowl

About This Recipe

Grochówka, split pea soup with smoked meat, is a Polish staple strongly associated with the military — it's still traditionally served at army field kitchens and public events, often ladled from big pots into simple bowls. This version keeps the same base of yellow split peas, smoky kielbasa and marjoram, but simmers it down thicker than a typical soup so it eats more like a hearty bowl than a broth. The technique that matters most is browning the kielbasa first so its fat renders into the pot, giving the split peas something to simmer in beyond plain water or stock. Marjoram, a herb Polish cooks reach for constantly, especially with peas and beans, goes in early so it has time to infuse the whole pot rather than just sitting on top as a garnish. While grochówka is technically a soup, letting it reduce until thick and serving it in a bowl with extra kielbasa piled on top is a very typical way Polish households eat it for a filling lunch, particularly in colder months.

Ingredients

Serves 4

• 1.5 cupsdried yellow split peas(rinsed)
• 300 gkielbasa(diced)
• 1 tbspbutter
• 1yellow onion(diced)
• 2carrots(diced)
• 2 mediumpotatoes(peeled and diced)
• 1.5 tspdried marjoram
• 1.5 literschicken or vegetable stock
• 1 tspfine sea salt(to taste)
• 0.5 tspblack pepper
• 0.33 cupfresh dill(chopped, for serving)

Instructions

1. 1

   Brown the kielbasa

   Melt butter in a large pot over medium-high heat. Brown the diced kielbasa for 5 minutes until colored. Remove half and set aside for topping, leaving the rest in the pot.

2. 2

   Soften the vegetables

   Add onion and carrots to the pot and cook 5 minutes until softened.

3. 3

   Add the peas

   Stir in split peas, marjoram and stock. Bring to a boil, skimming any foam, then reduce to a simmer.

   Skim the foam in the first few minutes of boiling — it keeps the finished soup tasting clean rather than muddy.

4. 4

   Simmer

   Cover partially and simmer for 35 minutes, stirring occasionally, until the peas start breaking down.

5. 5

   Add the potatoes

   Add diced potatoes and simmer 15 more minutes until the potatoes are tender and the peas have broken down into a thick, creamy base.

6. 6

   Season and serve

   Season with salt and pepper. Ladle into bowls, top with the reserved browned kielbasa, and finish with fresh dill.

Variations

• •

  Traditional soup version: add more stock and simmer for a thinner, more classic soup consistency rather than a thick bowl.

• •

  Vegetarian: skip the kielbasa, use vegetable stock, and add a teaspoon of smoked paprika for a similar smoky note.

• •

  Extra hearty: stir in cooked bacon bits along with the kielbasa for more richness.

Storage

Refrigerate for up to 4 days; it thickens considerably once cold, so thin with a splash of water or stock when reheating on the stove.

Frequently Asked Questions