ReceptnaptárGrochówka (Polish split pea soup with smoked sausage)
Grochówka is the soup of Polish soldiers and open-air festivities, cooked in great cauldrons and fragrant with marjoram. Yellow peas, smoked sausage, bacon and root vegetables cook down into a thick, filling dish, and one bowl makes a complete lunch. It is especially good on cold days, and reheated the next day it is heartier still.
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Ingredients
Method
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- Rinse the peas and cook them in 2 litres of water with the bay leaves and allspice for 30 minutes.
- Meanwhile, render the bacon in a frying pan, add the onion and sausage and fry for 5 minutes.
- Add the carrots, parsley root, potatoes and crushed garlic to the soup, then the sausage mixture.
- Cook for another 25-30 minutes until the peas fall apart and the vegetables are tender; season with marjoram, salt and pepper.
- It keeps 4 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the marjoram at the end of cooking, because this herb gives the soup its characteristic aroma and loses much of it during long cooking.
- Choose a good-quality piece of smoked sausage, because the soup owes much of its flavour to this and the bacon.
- Add salt only after tasting, because the smoked meats bring plenty of salt to the soup themselves.
Frequently asked questions
Do the peas need soaking?
Hulled split peas do not need it, though a few hours of soaking shortens the cooking time. Whole peas, however, must always be soaked.
It has turned out too thick. What should I do?
Loosen it with hot water, a little at a time. The peas thicken considerably as they cool, so it will almost certainly need thinning the next day.
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