Polish Yellow Split Pea Soup
There’s nothing quite as comforting as a bowl of hearty Polish Split Pea Soup. Infused with the smoky flavor of pork ribs and a touch of warmth from smoked paprika, this soup is irresistible.
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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
Rinse the split peas - Rinsing the 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.
Add Kielbasa Toward the End - Kielbasa is already cooked, so add it in the last 15 minutes to warm it through.
Nutrition
Serving: 2cupsCalories: 231kcalCarbohydrates: 37gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 709mgPotassium: 760mgFiber: 12gSugar: 6gVitamin A: 2965IUVitamin C: 14mgCalcium: 50mgIron: 3mg
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