Grochowa belongs to the Eastern European tradition of split pea soups. The Polish version is distinguished by its use of smoked pork (wędzonka), which gives the soup its signature smoky depth. Pea soup has been a Polish staple since the Middle Ages — dried peas were one of the few protein sources available during winter.
A thick, pale yellow-green soup with shreds of smoked pork. The first spoonful coats the mouth — thick, smoky, savory. Pieces of smoked sausage add salt and fat. A bowl of this with rye bread is a complete meal.
Split peas break down completely during the long simmer (60+ minutes), releasing their starch into the broth and creating a naturally thick consistency — no flour needed. The smoked pork's collagen dissolves into the broth, adding body and richness. The smoke compounds (phenols) are fat-soluble, so they concentrate in the soup's fat layer.
Variations
Some add carrots or celery; green vs. yellow split peas; served with croutons.
On the Palate
Where Zupa Grochowa sits in the Polish flavor cloud
Ingredients
Serves 6
How it's made
6 steps · 45 min active + 1 hour 15 min waiting
- 1480 min
Soak split peas overnight; drain.
- 230 min
Simmer smoked pork ribs in water 30 min.
- 360 min
Add peas, diced onion, carrot, bay leaf; simmer 60 min until peas dissolve.
Watch outSimmer a full hour until the split peas collapse into the broth on their own — that's what thickens the soup; underdone peas stay grainy.
- 42 min
Season with salt, pepper, marjoram.
- 55 min
Remove bones; shred meat; return to pot.
- 61 min
Serve with rye bread or croutons.
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