Grochowka

Name: Grochowka
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 8 servings
Cuisine: Polish
Ingredients: 500g dried split peas, soaked overnight; 300g smoked turkey leg; 2 carrots, diced; 2 potatoes, diced; 1 celery root, diced; 1 large onion, diced; 3 cloves garlic; 2 bay leaves; 1 tsp marjoram; Salt, pepper; Rye bread croutons for serving

Grochowka (groh-HOOV-kah)

Polish Split Pea Soup

⏱ Prep Time 2 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 304 kcal

A thick, hearty split pea soup enriched with smoked turkey, root vegetables, and marjoram — the iconic soup of the Polish military and cold winter days.

Nutrition & Info

Protein 20.0g

Carbs 38.0g

Fat 8.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

large heavy pot ladle immersion blender (optional)

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: rye croutons, marjoram

Accompaniments: rye bread

Ingredients

500g dried split peas, soaked overnight
300g smoked turkey leg
2 carrots, diced
2 potatoes, diced
1 celery root, diced
1 large onion, diced
3 cloves garlic
2 bay leaves
1 tsp marjoram
Salt, pepper
Rye bread croutons for serving

Instructions

1
Drain soaked split peas. Place in a large pot with smoked turkey leg and cover with 2.5L water.
2
Bring to a boil, skim foam, then add bay leaves. Simmer 1 hour until peas begin to break down.
3
Add carrots, potatoes, celery root, onion, and garlic. Continue simmering 45 min.
4
Remove turkey leg, shred meat, and return to soup. Discard bones.
5
Season with marjoram, salt, and pepper. Partially blend for a thick but chunky texture.
6
Serve steaming hot with rye bread croutons.

💡

Did You Know?

Grochowka is so associated with the Polish army that mobile military kitchens still serve it at public events and national celebrations.

Chef's Notes

Equipment Tips

large heavy pot
ladle
immersion blender (optional)

Garnishing

rye croutons, marjoram

Accompaniments

rye bread

The Story Behind Grochowka

Grochowka has fueled Polish soldiers since at least the 17th century, earning its reputation as the quintessential military soup. Its high protein content and ability to warm from the inside made it ideal for harsh campaigns and cold winters.

🕐 Traditionally enjoyed lunch, especially in winter 📜 Origins: Medieval

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