This is the ultimate Polish soup recipe. The soup is called “Grochówka” and is made out of dried split peas and a few more typical Polish soup ingredients.

If you drive across Poland you will notice roadside stands and food shacks in the woods inviting you to have a bowl of the “Grochówka Wojskowa” or “Grochówka Polowa” which translates into the “Military Split Pea Soup”. Stop by and you will most likely end up with something really tasty. Something very similar to the American 🫛🫛 green split pea soup, except tastier, more complex, and made with dried split peas that are yellow.

Polish Grochówka is associated with military food, where it remains a popular dish. This is because pea soup is nutritious, filling, cheap, and can be easily prepared in large quantities. Military pea soup must be thick enough to put a spoon straight up in it. I like mine a little thinner. Though the pea soup is normally prepared in messes, the dish is typically associated with military field kitchens. By popular demand, decommissioned field kitchens are often present during popular outdoor events in Poland, like municipal fairs or festivals. Also, some Polish food trucks specialize in this somewhat old-fashioned and ridiculed – for obvious reasons 😉 💨 dish. But when prepared right, it can be considered a gourmet soup.  The secret ingredient that makes Grochówka superior to its American version is an herb called Marjoram. I recommend that you try my recipe especially if you have Christmas leftover ham, smoked bacon, or other smoked meat like smoked pork neck bones. Smoky meat makes it extra tasty.

Polish split peas soup

Ingredients (6 servings):

•  1 lb split peas (green)
• 1/4 lb smoked ham shredded or cubed (or any smoked meat like bacon; preferably pork)
• 3 large cloves garlic
• 1/2 tsp ground cumin
• 4 bay leaves
• 4 balls of allspice
• 2 carrots (whole, scrubbed)
• 1 parsnip (parsley root cut into 1/4″ slices)
• 2 celery stalks (cut into 1/4″ slices)
• 4 small potatoes (whole with skin, scrubbed)
• 4 tbsp dried marjoram (split)
• salt
• freshly ground pepper 

1. Soak split peas overnight or even for 24 hours (use at least twice as much water as peas).
2. Place soaked peas into a larger pot and add water (the water should be about 3 ” over the pea level), add the bay leaves, 2 tbs marjoram, allspice, cumin, parsnip, garlic, parsley, carrot (whole), potatoes, smoked meat and cook covered for about 60 minutes.
3. Take potatoes and carrots out of the soup and chop them into smaller pieces, then add them back to the boiling soup along with sliced celery stalks, and stir well. Boil for the next 20 minutes then add the remaining marjoram, turn off the heat, and let the soup steep for at least an hour. Reheat and serve with crispy rye toast and fresh marjoram springs (if available).

Enjoy.

Have a Project in need of a Recipe Developer, Food Writer, Food Stylist, or Food Photographer?

GET in TOUCH 📞