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Grochówka with Smoked Bacon (Polish Split Pea Soup)
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Source: https://recipheon.com/en/recipes/soups/grochowka-with-smoked-bacon-polish-split-pea-soup
About this recipe
Grochówka with smoked bacon is a thick soup made with split peas, smoked bacon, potatoes, and carrots. The peas naturally thicken the soup as they cook, while the bacon gives it a deeper, smoky flavor. The potatoes make the soup more filling, and the carrots add gentle sweetness. This classic soup makes a hearty lunch and tastes best when the peas are tender and the broth has developed the full aroma of the smoked bacon.
Ingredients
250 g split peas
250 g smoked bacon
2 carrots
2 potatoes
1.5 L water
hot water to adjust the thickness, only if needed
Steps
Rinse the split peas in a sieve under running water. Peel and rinse the potatoes and carrots, then cut into small, evenly sized dice. Remove any tough rind from the bacon and dice the meat.
Put the bacon in a heavy-bottomed saucepan and heat over medium heat for 4–5 minutes, stirring. It should release a little fat and become fragrant without burning. Do not add separate oil.
Add the split peas, pour in 1.5 l of water and bring to a boil. Reduce the heat and simmer gently for 35–45 minutes, stirring along the bottom regularly, especially once the peas start breaking down. They should be noticeably softening before you add the vegetables.
Add the carrot and potatoes. Cook for another 15–20 minutes, until a fork pierces the potatoes easily and the peas are soft and thicken the soup. If the soup becomes too thick, add hot water in small amounts. Keep stirring along the bottom so the thick peas do not stick. Serve in six portions.
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