Grochówka

Name: Grochówka
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 1/2 cups yellow split peas, rinsed; 12 oz smoked kielbasa, sliced; 2 tbsp canola oil; 1 medium yellow onion, finely diced; 2 medium carrot, finely diced; 2 celery stalks, finely diced; 2 cloves garlic, minced; 6 cups water; 1 lb Yukon Gold potatoes, diced; 2 bay leaves; 1 tsp dried marjoram; 1 tsp kosher salt; 1/2 tsp ground black pepper

Thick Polish yellow split pea soup simmered with smoked kielbasa, potatoes, carrot, and celery, seasoned with marjoram and bay. It is a hearty winter soup that is traditionally served with rye bread.

95 minEasyServes 4650 cal/serving

PolishSoupStovetopStandardDairy-FreeEgg-FreeNut-FreeSoy-Free

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Ingredients

1 1/2 cups yellow split peas, rinsed
12 oz smoked kielbasa, sliced
2 tbsp canola oil
1 medium yellow onion, finely diced
2 medium carrot, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
6 cups water
1 lb Yukon Gold potatoes, diced
2 bay leaves
1 tsp dried marjoram
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions

1

Heat 2 tbsp canola oil in a large pot over medium heat. Brown 12 oz sliced smoked kielbasa 3 minutes per side, then check a piece with an instant-read thermometer; it should read 160°F. Set the sausage aside.
2

In the same pot, cook 1 medium finely diced yellow onion, 2 medium finely diced carrot, and 2 finely diced celery stalks for 6 minutes, until soft. Add 2 cloves minced garlic and stir for 30 seconds.
3

Add the rinsed 1 1/2 cups yellow split peas, 6 cups water, 2 bay leaves, and 1 tsp dried marjoram. Bring to a boil, then reduce to a simmer.
4

Simmer 30 minutes, stirring often so the peas do not stick. Add 1 lb diced Yukon Gold potatoes and cook 20 minutes more, until the peas and potatoes are soft.
5

Return 12 oz smoked kielbasa to the pot and heat through for 5 minutes. Remove 2 bay leaves.
6

Season with 1 tsp kosher salt and 1/2 tsp ground black pepper. Let the soup rest off the heat for 5 minutes to thicken, then serve hot.

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Questions

What is Grochówka?

Thick Polish yellow split pea soup simmered with smoked kielbasa, potatoes, carrot, and celery, seasoned with marjoram and bay. It is a hearty winter soup that is traditionally served with rye bread. This reference files it under Polish soup: made on the stovetop, rated easy and about 95 minutes start to finish.

How long does Grochówka take?

As written, 95 minutes: 20 of prep and 75 of cooking. The longest single stretch is step 4 (30 minutes): "Simmer 30 minutes, stirring often so the peas do not stick."

What internal temperature should Grochówka reach?

For Grochówka, the target internal temperature is 160 F (about 70 C), given in step 1. A probe thermometer removes the guesswork.

How do I store and reheat Grochówka?

Refrigerate Grochówka for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Can I halve or double Grochówka?

Yes. As written it serves 4. Halved, the split peas drops from 1 1/2 cups to 3/4 cup; doubled, it is 3 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Kopytka side
Sałatka Jarzynowa salad
Camote Fries with Aji Dipping Sauce side

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