This hearty nourishing soup was traditionally served to Polish soldiers, as it is believed to give strength and energy.
7 people made this
550g dried yellow split peas
150g smoked pork belly (or bacon)
1 tablespoon butter
1 tablespoon plain flour
1 teaspoon dried marjoram
3 cloves garlic, crushed
salt and pepper to taste
Method Prep:15min › Cook:1hr30min › Extra time:12hr › Ready in:13hr45min
The day before, rinse split peas in sieve under running water, transfer to a pot and cover with cold water. Leave to soak overnight.
The next day, drain well, cover with fresh water and bring to the boil. Cook for 45 minutes.
Wash, peel and dice carrots, parsnip, celeriac and leek. Add to the split peas.
Dice smoked pork belly. Fry in an ungreased frying pan till golden. Chop onion and add to the pan. When golden, add to the pot with the split peas and vegetables.
Peel and dice potatoes and add to the pot. Add water as needed to cover the veg.
When the split peas become mushy and vegetables are very soft, prepare the roux: in a small frying pan melt butter and add flour, stirring vigorously. Cook over low heat till is forms a paste, then add to the soup with marjoram, garlic, salt and pepper. Cook, stirring, till the soup thickens, about 2 further minutes.