grochówka

Grochówka is a traditional Polish soup made from dried peas, usually yellow split peas, and enriched with pork and vegetables. The dish has deep roots in Polish peasant cuisine and is widely associated with traditional home cooking as well as military field kitchens. The name comes from groch, the Polish word for peas, with the suffix -ówka indicating a soup or stew.

Common ingredients include dried peas, pork bones or smoked or salted pork, onions, garlic, carrots, potatoes, bay leaf, marjoram, and pepper. Some regional versions incorporate sausage (kiełbasa) or bacon, and the broth is often improved with a small amount of fat. Salt is added to taste, and water or stock is used to reach the desired consistency.

Preparation typically begins with simmering pork bones or salted pork to create a flavorful broth. Dried peas are added and simmered until they break down and thicken the soup. Potatoes, onions, and carrots are commonly included for body and sweetness. After the vegetables are tender, marjoram, bay leaf, and pepper are stirred in, and the dish is seasoned with salt. Some cooks sauté onions or use rendered fat to deepen the flavor. The finished grochówka is thick and hearty and is usually served hot, often with rye bread or croutons.

Variants and cultural context: grochówka exists in several regional forms, and a military version, grochówka wojskowa, emphasizes economical cuts of pork and a robust, long-simmered broth suitable for rations. The dish remains a staple in Polish culinary tradition and is commonly found in households, traditional inns, and regional kitchens.