Polish Yellow Split Pea Soup with Smoked Ribs – Grochowka
There’s nothing quite as comforting as a bowl of hearty Polish Yellow Split Pea Soup – Grochowka. Infused with the smoky flavor of pork ribs and a touch of warmth from smoked paprika, this soup is irresistible.
This version brings a modern twist to a classic Polish military Grochowka recipe for traditional pea soup, featuring smoked pork ribs, pork belly, caramelized onions, and crunchy pretzel bun croutons.
The combination of tender split peas and savory pork creates a rich and satisfying soup perfect for chilly days or when you’re craving something deeply comforting. Whether you’re familiar with Polish cuisine or trying it for the first time, this soup will leave you feeling cozy and full of flavor.
Why you will love this recipe
Comforting and hearty – the thick, creamy base from the split peas, combined with smoky bacon, kielbasa and pork ribs, create a satisfying, comforting meal that’s perfect for cold days.
Smoky depth – adding smoked paprika gives the soup a unique, rich flavor, enhancing the smokiness of the meats, and making each bite and bold.
Texture variety – the pretzel bun croutons add a fun, crunchy texture that balances the creamy soup, while the caramelized onions bring a sweet, savory contrast that elevates the entire dish.
Twist on a classic – it keeps the traditional Polish flavors of military Grochowka but introduces fresh elements like pretzel bun croutons and caramelized onions that give it a creative spin.
Rich and filling – loaded with protein from split peas and smoked meats, along with hearty vegetables like potatoes and carrots, this soup is not only flavorful but will keep you full and satisfied for hours.
Ingredients, Variations and Substitutions
Split Peas – dried yellow split peas form the hearty base of the soup, breaking down into a creamy texture as they cook. No need to soak, but rinse well to remove debris. Lentils or green split peas can also be used, but the flavor and texture will differ slightly.
Smoked Pork Ribs – add a deep, smoky flavor to the soup, along with tender meat. Pre-smoking the ribs intensifies the flavor. If using ham hocks, add them at the beginning of cooking the soup for full flavor infusion. Bacon, kielbasa, or a pre-smoked meaty ham bone can be used for a similar flavor profile.
Smoked Pork Belly – the smoked pork belly adds a rich, fatty, and intensely smoky flavor to the soup, enhancing its depth and heartiness. Since pork belly is quite fatty, be mindful of the overall richness. You can brown it in a skillet first to render some fat before adding it to the soup. This will also create a crispy texture.
Polish Kielbasa – a traditional Polish sausage, adds a smoky, garlicky, and slightly spiced flavor that perfectly complements the other ingredients. Slice the kielbasa into half rounds or bite-sized pieces. Since it’s already cooked, it can be added later in the simmering process to prevent overcooking. You can also brown it lightly before adding to the soup for extra flavor.
Carrots – add natural sweetness and color to the soup. Dice finely to ensure even cooking. Parsnips or sweet potatoes can be used for a slightly different sweetness.
Leeks – add a mild onion-like flavor and subtle sweetness to the soup. Thoroughly clean between layers, as leeks often hold dirt. Yellow onions or shallots work as an alternative.
Celery stalks – add a fresh, slightly bitter flavor and help balance the soup. Dice them finely for an even texture. Fennel or celeriac (celery roots) can provide a similar flavor.
Large onion – used to make caramelized onion that will provide a deep, sweet flavor to the soup. Cook low and slow to caramelize properly without burning. Sautéed onions or shallots if you’re short on time.
Smoked paprika – its warm, smoky flavor and rich color to complement the ribs or ham hock. Start with a small amount and adjust to taste. Regular paprika with a pinch of liquid smoke or chipotle powder for a spicier kick.
Bay Leaf – adds a subtle earthy, herbal flavor during the cooking process. Remove before serving. A pinch of thyme or oregano can add similar herbal notes. You can also add allspice berries.
Fresh Dill – brightens the soup with a fresh, herbaceous finish. Add it toward the end to maintain its vibrant flavor. Fresh parsley or chives can work as alternative herbs.
Pretzel bun croutons – add crunch and a unique twist with their salty, slightly chewy texture. Toast them evenly until golden brown for maximum crunch. Regular croutons or crushed pretzels can be used for a similar texture.
Chicken Broth – is the flavorful base that helps bring all the ingredients together. Use low-sodium broth to control the salt level in the soup. For a vegetarian option, use vegetable stock/broth or water with bouillon.
Sour Cream – adds creaminess and a tangy note that balances the smokiness. Add a dollop to each serving, stirring it in right before eating. Greek yogurt or crème fraîche for a similar creamy tang.
Salt and Black Pepper – both enhance the flavors of all the soup’s ingredients.
Equipment you will need
- Large stockpot, Dutch oven or slow cooker
- Large skillet
- Baking sheet
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Colander or sieve
- Ladle
- Immersion blender
Top Tips
Rinse the split peas – rinsing the yellow or green peas removes excess starch and prevents the soup from becoming too thick or gummy.
Simmer low and slow – split peas need time to break down fully. Keep the soup at a low simmer and stir occasionally to prevent it from sticking to the bottom of the pot. The cooking time should be about 45-60 minutes.
Caramelize the onions slowly – to achieve that deep, rich flavor, keep the heat low and cook them for 20-30 minutes. Rushing this step at higher heat may burn them.
Add Kielbasa toward the end – kielbasa is already cooked, so add it in the last 15 minutes to warm it through.
Adjust the consistency – yellow split pea soup can thicken as it cools. If it’s too thick for your liking, you can thin it out with a bit more broth or water.
Season at the End – Split peas absorb a lot of salt, so taste the soup towards the end and adjust the seasoning.
Balance with fresh herbs and citrus – For a bright contrast to the smoky flavors, don’t forget to add a touch of fresh dill and lemon zest at the end. It really lifts the soup and adds complexity.
Step-by-step instructions
- Place the split peas in a sieve and rinse them under cold water until the water runs clear. Set them aside.
- In a large pot, cook the diced pork belly over medium heat until crispy. Remove and set aside for later. Add the leeks, carrots, and celery to the bacon fat in the same pot, and sauté them all together until softened (about 5-7 minutes). This will give your vegetables a rich, savory base to start the soup.
- Add the rinsed yellow split peas, sauteed veggies, potatoes, and the previously cooked bacon to a large soup pan.
- Pour in the broth and toss in the bay leaves, smoked paprika, and a pinch of salt and pepper. Add the smoked ribs. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 45-60 minutes, stirring occasionally. The peas should break down, thickening the soup.
- Add your sliced kielbasa to the soup in the final 15 minutes of simmering. This will heat it through and allow the flavors to meld together.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Prepare the Pretzel Bun Croutons. Use them as a finishing touch when serving the soup.
- Remove the bay leaves and discard them.
- Remove the pork ribs. You can serve them on the side or remove the bone and add the meat back to the soup.
- Optional: Stir in fresh dill and a pinch of lemon zest right before serving for brightness.
Preparing the Caramelized Onions:
While the soup simmers, make the caramelized onions.
- In a skillet, melt 1 tablespoon of butter over medium-low heat.
- Add the thinly sliced onions and cook slowly, stirring occasionally, for about 20-30 minutes until they turn golden brown and caramelized.
- For an extra layer of flavor, stir in 1 teaspoon of balsamic vinegar or honey towards the end of cooking. Set aside.
What is the best way to enjoy Yellow Split Pea Soup
Serve with fresh rye bread or rolls – dip the bread into the soup for an extra comforting bite.
Add a dollop of sour cream – it is the Polish way.
Pair with a light side salad – for a balanced meal, serve the soup with a light side salad, such as a simple cucumber or beet salad.
Enjoy with a cold drink – a light Polish beer or a glass of crisp white wine pairs well with the rich, smoky flavors of the soup.
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Storage instructions, reheating
Refrigerator:
- Let the soup cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 4-5 days.
Freezer:
- For longer storage, freeze the soup in airtight containers or freezer-safe bags.
- Leave about an inch of space at the top to allow for expansion.
- The soup will last in the freezer for up to 3 months.
Reheating Instructions:
From the Refrigerator:
- Stovetop: Pour the soup into a pot and reheat over medium heat, stirring occasionally until heated. Add a little water or broth to reach your desired consistency if the soup has thickened.
- Microwave: Place a portion of the soup in a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on high in 1-minute intervals, stirring in between, until hot.
From the Freezer:
- Thaw in the Refrigerator: For best results, thaw the soup in the refrigerator overnight. Then, reheat using the stovetop or microwave methods above.
- Direct Reheat from Frozen: If you’re in a hurry, you can reheat the soup directly from frozen. Place it in a pot with a splash of water or broth and heat on low, stirring occasionally until thawed and heated through.
Polish Yellow Split Pea Soup
Equipment
- large pot or Dutch oven
- large skillet
- baking sheet
- wooden spoon or spatula
- Knife and cutting board
- measuring cups and spoons
- colander or sieve
Ingredients
- 1½ cups yellow split peas rinsed and drained
- 5-6 cups vegetable or chicken broth or water, depending on how rich you want it
- 2 medium potatoes diced
- 2 medium carrots diced
- 2-3 stalks celery diced
- 1 large leek or onion, finely chopped
- 2 bay leaves
- 1-2 teaspoons smoked paprika adds that perfect smoky depth
- 4-5 slices smoked bacon diced or smoked pork ribs for flavor
- 1 Polish kielbasa sliced, as much as you’d like
- Salt & pepper to taste
For Caramalized onions
- 1 large onion thinly sliced
- 1 tablespoon butter
Instructions
- Place the split peas in a sieve and rinse them under cold water until the water runs clear. Set them aside.
- In a large pot, cook the diced pork belly over medium heat until crispy. Remove and set aside for later. Add the leeks, carrots, and celery to the bacon fat in the same pot, and sauté them all together until softened (about 5-7 minutes). This will give your vegetables a rich, savory base to start the soup.
- Add the rinsed yellow split peas, sauteed veggies, potatoes, and the previously cooked bacon to a large soup pan.
- Pour in the broth and toss in the bay leaves, smoked paprika, and a pinch of salt and pepper. Add the smoked ribs. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 45-60 minutes, stirring occasionally. The peas should break down, thickening the soup.
- Add your sliced kielbasa to the soup in the final 15 minutes of simmering. This will heat it through and allow the flavors to meld together.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Prepare the Pretzel Bun Croutons according to this recipe. Use them as a finishing touch when serving the soup.
- Remove the bay leaves and discard them.
- Remove the pork ribs. You can serve them on the side or remove the bone and add the meat back to the soup
- Optional: Stir in fresh dill and a pinch of lemon zest right before serving for brightness
Notes
Nutrition
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Conclusion
This Polish Split Pea Soup—Grochowka with a twist—is the perfect marriage of tradition and creativity. It combines hearty ingredients with unexpected flavors like smoked paprika, caramelized onions, and pretzel bun croutons. It’s a warm, comforting meal that’s perfect for chilly days, offering flavor and textures you will crave again.
Whether you enjoy it with a side of bread, a dollop of sour cream, or simply on its own, this soup is sure to become a favorite in your kitchen. It freezes well, making it a convenient option for busy nights. So, grab your ingredients, get simmering, and indulge in a bowl of this flavorful twist on a Polish classic!
FAQ
Can I make this soup vegetarian?
Yes! You can omit the bacon, ribs, and kielbasa and use vegetable broth instead of chicken broth. To add a smoky flavor, increase the amount of smoked paprika or add a dash of liquid smoke for extra depth.
Do I need to soak the split peas before cooking?
No, split peas don’t need to be soaked before cooking. However, rinsing them thoroughly is recommended to remove any debris and excess starch.
How can I adjust the thickness of the soup?
If the soup is too thick, you can thin it out by adding more broth or water. If it’s too thin, simmer it a little longer uncovered, allowing it to reduce and thicken naturally.
Can I use ham instead of kielbasa?
Absolutely! Ham adds a nice salty flavor, and it’s a great alternative to kielbasa if you don’t have it on hand. You can even use a ham bone for extra flavor.
Can I make this soup ahead of time?
Yes, this soup tastes better the next day as the flavors have more time to meld. Simply store it in the refrigerator and reheat it when ready to serve.
Will the soup thicken as it sits?
Yes, split pea soup tends to thicken as it cools. When reheating, you can thin out thick soup with water or broth.
How can I make the pretzel bun croutons stay crunchy?
Store the pretzel croutons in an airtight container at room temperature, adding them to the soup only when serving. This ensures they stay crunchy.
What can I use instead of pretzel bun croutons?
If you don’t have pretzel buns on hand, you can use any crusty bread to make croutons or even top the soup with crispy bacon bits or fried onions for extra texture.
How long should I cook the caramelized onions?
Caramelized onions take time and patience. Cook them on low heat for about 20-30 minutes,
