Grochówka (Polish Split Pea Soup)
A hearty Polish split pea soup made with beef bone broth, classic soup vegetables, potatoes, and smoky kielbasa. It's one pot, needs no soaking, and is perfect for fall.
Ingredients
- 1 lb beef bone-in shank
- 8 cups water or enough to cover the shank generously
- 1 lb green split peas rinsed (no soaking needed)
- 2 celery stalks diced
- 3 carrots diced
- ½ leek sliced
- 1 parsley root diced
- 4 yellow gold potatoes peeled and cubed
- 8 oz smoked kielbasa diced
- Salt and pepper to taste
Instructions
- Make the broth: Place the beef shank in a large pot and cover generously with water. Bring to a simmer and cook for 20–30 minutes, skimming off any foam that rises to the top.
- Add the split peas: Stir in the rinsed split peas. Keep simmering, stirring now and then so the peas don't stick to the bottom.
- Add the vegetables: Add the celery, carrots, leek, parsley root. Simmer for 15–20 minutes, until the vegetables and peas are tender.
- Add the potatoes: Stir in the potatoes and cook for 10–15 minutes, until fork-tender.
- Add the kielbasa: Stir in the diced kielbasa and let it warm through for a few minutes.
- Season and serve: Remove the bay leaves, allspice, and bone. Shred any meat from the shank and stir it back into the soup. Season with salt and pepper to taste, and serve hot.
Notes
No soaking needed: split peas are already split and skinned, so they cook through during the simmer. Just rinse them and pick out any small stones.
Salt at the end: the kielbasa adds a lot of salt, so taste the soup before seasoning.
Extra smoky: brown the kielbasa in a dry pan before stirring it in.
Storage: keeps in the fridge for up to 4 days and in the freezer for up to 3 months. The soup thickens as it sits, so add a splash of water when you reheat it.
Salt at the end: the kielbasa adds a lot of salt, so taste the soup before seasoning.
Extra smoky: brown the kielbasa in a dry pan before stirring it in.
Storage: keeps in the fridge for up to 4 days and in the freezer for up to 3 months. The soup thickens as it sits, so add a splash of water when you reheat it.