Grochówka

Ingredients

Instructions

1. 1

   Rinse the dried yellow split peas under cold water until the water runs mostly clear. Dice the onion and carrot into small pieces, finely chop the garlic, slice the smoked sausage into bite-size half-moons, and roughly chop the parsley. This small dice helps the soup cook evenly and thicken nicely within the time limit.

2. 2

   Heat the sunflower oil in a medium soup pot over medium heat. Add the smoked sausage and cook for 3-4 minutes until lightly browned and aromatic; this renders some fat and builds a smoky base for the soup.

3. 3

   Add the onion and carrot to the pot and cook for 4-5 minutes, stirring occasionally, until the onion softens. Add the garlic and cook for 30 seconds more, just until fragrant; do not let it brown or it may taste bitter.

4. 4

   Add the rinsed split peas, water, bay leaf, 1 1/2 tsp of the dried marjoram, the black pepper, and 3/4 tsp of the salt. Bring to a boil over high heat, then reduce to a gentle simmer.

5. 5

   Simmer uncovered or partially covered for 35-40 minutes, stirring every 10 minutes so the peas do not catch on the bottom. The soup is ready when the split peas have broken down and the carrot is tender. If it thickens more than you like, add a splash of hot water.

6. 6

   Remove the bay leaf. Lightly mash some of the peas and carrots against the side of the pot with a spoon or potato masher to create the classic thick, rustic texture, leaving some sausage pieces whole. Stir in the remaining 1/2 tsp marjoram, then taste and adjust with the remaining salt if needed.

7. 7

   Ladle the grochówka into warm bowls, sprinkle with parsley, and serve hot with rye bread alongside.

Nutrition per serving

Notes

• •For a thicker soup, simmer the final 5 minutes uncovered and mash a larger portion of the peas.
• •If your smoked sausage is very salty, wait until the end before adding all the salt.
• •A small pinch of marjoram added at the end keeps its aroma bright, which is traditional in Polish soups.
• •The soup tastes even better after 10-15 minutes off the heat, once the flavours settle and it thickens slightly.

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