Polish Split Pea Soup (Zupa Grochowka)

Pea soup with vegetables and bacon.
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  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: 6 servings
Ratings (12)

Like American split pea soup, Polish split pea soup (zupa ​grochowka) makes use of a leftover ham bone. This version differs slightly in that it's left chunky and potatoes, bacon, and carrots are added.

Since ham is omnipresent on Polish tables, especially for major holidays, this soup is very common. If you can't make the soup right away, freeze the bone for when the spirit moves you. Serve with Polish rye bread and butter.

What You'll Need

  • 3 slices bacon, cut in half
  • 1 finely chopped garlic clove
  • 1 large onion, chopped
  • 3 celery stalks, trimmed and cut into 1/2-inch pieces
  • 3 large carrots, peeled and cut into 1/2-inch pieces
  • 8 cups water
  • 1 (1 pound) bag green or yellow split peas, rinsed
  • 1 meaty ham bone
  • 1 bay leaf
  • 1 cup chopped ham
  • 2 large potatoes, peeled and cut into 1-inch pieces
  • Salt and pepper to taste

How to Make It

  1. In a large stock pot, fry bacon until fully cooked. Remove, crumble when cool and set aside. Add garlic, onion, celery, and carrots to bacon grease in the pot and saute over medium heat until limp.
  2. Add water, peas, ham bone, and bay leaf. Bring to a boil, skimming any foam that rises to the top. Add the chopped ham, potatoes, crumbled bacon, and salt and pepper to taste, and return to a boil. Reduce to a simmer, cover and cook on low for 1 hour or until peas have completely broken down, stirring frequently to avoid scorching.
    Nutritional Guidelines (per serving)
    Calories 158
    Total Fat 2 g
    Saturated Fat 1 g
    Unsaturated Fat 1 g
    Cholesterol 9 mg
    Sodium 246 mg
    Carbohydrates 27 g
    Dietary Fiber 7 g
    Protein 9 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)