Traditionally this soup was made with a roux. That is not necessary anymore. Cook the peas a little bit longer and they will thicken the soup. A vegetable bouillon powder added to water will produce the vegetable stock.
It was also left overnight then reheated and served with bread, a method still in existence.
This soup compares with snert, the pea soup of the Netherlands, a winter favourite once found in railway station restaurants and high street cafes, with countless variations of the same basic recipe – dried whole or split peas, pork preparations and vegetables, and a stock made with pork hock and trotters.
Grochówka also contrasts with ähzezupp, the pea soup of Cologne and the Rhineland where the preferred sausage is mettwürst – the smoked beef-pork sausage used in soups and other winter preparations throughout Germany. The Rhenish pea and sausage soup augments the carrots, potatoes and sausages with celeriac, leeks, onions, mustard and parsley.
- 1.5 litres vegetable broth / stock
- 500 g carrots, peeled, diced
- 500 g dried peas, reconstituted in 1.5 litres of water for 48 hours
- 500 g potatoes, peeled, diced
- 250 g smoked pork sausage, diced
- 100 g steamed pork belly, diced
- 5 garlic cloves, chopped small
- 1 tbsp dried marjoram, crushed
- 15 g white spelt flour (optional)
- 15 ml water (optional)
- 5 g butter (optional)
- 5 g rosemary spears, chopped
- Black pepper, large pinch
- Salt, large pinch
Cook peas in soaking water, strain and sieve, retain cooking liquid.
Add carrots and potatoes to the pea liquid in a large pot, add vegetable stock and cook covered for 30 minutes,
Add the peas, pork belly and sausage, simmer for 15 or 30 minutes, depending on whether you want to thicken the soup naturally or with a roux.
If the latter, melt the butter in a frying pan, add the flour and the tablespoon of water, stir until the mixture thickens, add to the soup.
Add the garlic, cook for five minutes, then add the remaining herbs and seasonings.