A hearty Polish grochówka split pea soup, thickened and served bowl-style with smoky kielbasa and marjoram.
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.
Serves 4
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.
Add onion and carrots to the pot and cook 5 minutes until softened.
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.
Cover partially and simmer for 35 minutes, stirring occasionally, until the peas start breaking down.
Add diced potatoes and simmer 15 more minutes until the potatoes are tender and the peas have broken down into a thick, creamy base.
Season with salt and pepper. Ladle into bowls, top with the reserved browned kielbasa, and finish with fresh dill.
Use real Polish kielbasa if you can find it at a butcher or specialty grocer — its smokiness is what gives grochówka its signature depth.
Skim the foam thoroughly when the peas first boil, since leaving it in makes the finished dish taste muddled.
Let it simmer the full time even if it looks done earlier — the peas need to fully break down for the right thick, hearty texture.
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.
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.
Grochówka is one of Poland's most enduring comfort foods, historically tied to military field kitchens and still commonly served at public gatherings and events, typically ladled hot from large pots into simple bowls.
Yes, green split peas work with a similar cooking time, though yellow split peas are more traditional and give the soup its characteristic golden color.
Older dried peas can take longer to break down. Keep simmering in 10-minute increments and mash a few peas against the pot to help it thicken faster.
Any good smoked pork sausage works; look for one labeled kielbasa or Polish-style at a butcher or well-stocked grocery deli counter.
Per serving (430g / 15.2 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
