Grochowka Recipe: An Easy Polish Pea Soup

While some soups are only substantial enough for a light lunch, others have enough substance to make a hearty meal, especially if you serve it with bread. One example of a hearty soup you can eat as a full meal is our grochowka recipe.

It is one of the most popular Polish soups, and split peas are the primary ingredient. Grochowka also contains smoked meats, root vegetables, and marjoram. It is similar to traditional pea and ham soup recipes but with the addition of other vegetables.

The history of the Polish pea and ham soup has links with the Polish army, as it was often served to soldiers, so some people refer to the dish as army pea soup or military split pea soup. Traditionally, people make a huge batch of soup and then serve it with rye bread.

We use leftover smoked ham from a joint to make the dish, but you can cook meat especially to make the soup if you prefer, or even buy precooked meat from the supermarket. Here is our easy, budget-friendly, and delicious grochowka recipe.

Additional Tips

• You might also like to try our recipes for zupa pomidorowa, zupa grzybowa, zupa jarzynowa, and kluski.
• It is easy to make the soup in a soup maker. Similarly, you can increase the quantities in the grochowka recipe to serve from catering kettles at events or for commercial purposes.
• For a creamier soup, add some sour cream, double cream, or crème fraiche after removing the pan from the heat at the end of cooking, and stir through before serving.
• For a deeper flavour of the smoked meat in the grochowka recipe, retain the cooking juices when you cook the smoked ham and add it to the soup. Alternatively, use meat stock instead of vegetable stock cubes.

Here are clear, practical storage tips for grochówka (Polish pea soup) that you can drop straight into your Hobs & Herbs recipe page. They’re structured, skimmable, and tailored to how this hearty soup behaves once cooled.

🧊 Storage Tips for Grochówka

Refrigeration

• Store grochówka in an airtight container for 3–4 days.
• As it chills, the soup will thicken significantly because the peas continue to absorb liquid.
• When reheating, loosen the consistency with a splash of water, stock, or even a little milk if you prefer a creamier finish.
• Reheat gently over medium heat, stirring often to prevent sticking — pea soups can catch on the bottom of the pan.

Freezing

• Grochówka freezes very well, especially if it’s made without potatoes.
• Freeze in portioned containers for up to 3 months.
• If your recipe includes potatoes, expect them to become softer or slightly grainy after thawing — still tasty, just a different texture.
• Thaw overnight in the fridge and reheat slowly, adding liquid as needed.

Make‑Ahead Tips

• Grochówka tastes even better the next day as the flavours deepen.
• If preparing ahead, keep extra stock or water on hand to adjust the thickness before serving.
• Add fresh herbs (like marjoram) after reheating, not before storing — this keeps the flavour bright.

Storing Bacon or Sausage

If your grochówka includes smoked bacon, kiełbasa, or ham:

• Store the soup with the meat included — it helps flavour the broth.
• If you prefer firmer sausage pieces, keep them separate and add them fresh when reheating.

📌 Summary

Grochówka is a wonderfully hearty soup that stores beautifully. It keeps for several days in the fridge, freezes well, and often tastes even better after resting. Because it thickens as it cools, simply add a splash of water or stock when reheating to bring it back to your preferred consistency. Whether you’re meal‑prepping or making a big batch for the week, grochówka is one of the easiest Polish soups to store and enjoy again.