Split Pea Soup Recipe

This Polish split pea soup formula can without much of a stretch go for the primary course, stacked for what it's worth with potatoes, carrots, and pieces of ham. A bit of dried-up bread or saltines and a green plate of mixed greens make the feast total.

Like American split pea soup, Polish split pea soup (zupa Grochowski) utilizes an extra ham bone. This form contrasts somewhat in that it's left stout and potatoes, bacon, and carrots are included.


3 cuts bacon (cut down the middle)

1 garlic clove (finely hacked)

1 huge onion (slashed)

3 celery stalks (cut and cut into 1/2-inch pieces)

3 enormous carrots (stripped and cut into 1/2-inch pieces)

8 cups of water

(1 pound) sack split peas (green or yellow; flushed)

1 substantial ham bone

1 sound leaf

1 cup hacked ham

2 huge potatoes (stripped and cut into 1-inch pieces)

Salt and pepper to taste


1. Gather the ingredients.

2. In a huge stockpot, fry bacon until completely cooked. Expel, disintegrate when cool and saved. Include garlic, onion, celery, and carrots to bacon oil in the pot and sauté over medium warmth until limp.

3. Include water, peas, ham bone, and straight leaf to the pot with different vegetables. Heat to the point of boiling, skimming any froth that ascents to the top. Include the hacked ham, potatoes, disintegrated bacon, and salt and pepper to taste, and come back to a bubble. Diminish to a stew, spread, and cook on low for 1 hour or until peas have totally separated, mixing much of the time to abstain from searing.