Grochowka — Print Recipe — The Culinary Codex

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.

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.