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Polish grochówka recipe?

15 Apr 2008 /  #1
a good (wojskowa) grochówka recipe anyone would like to share?

also: when i have searched for such recipe it seems that they are all pea soups but i am remembering it as a bean one. is it really a fasolowa instead?

any comments and of course recipes would be appreciate it.

i need this recipe for 8-10 peeps. thanks
16 Apr 2008 /  #2
To make it real you'd need to use marjoram and garlic and smoked bacon and don't forget to rub the cooked vegetables though a sieve as it would make right density. I am adding just some beans but mostly it is groch.
OP plk123  
16 Apr 2008 /  #3
smoked kielbasa? groch = yellow peas (split)?

17 Apr 2008 /  #4
groch = yellow peas, yes. Split definitely as whole one takes forever to cook.
Something similar to this pic:

use smoked kielbasa only if you can't use smoked bacon. No need to eat smoked bacon in soup, it kind of works as a spice here, giving grochowka right flavor.

Having enough smoked taste of bacon use "regular" kielbasa instead, similar to one on this pic:
17 Apr 2008 /  #5
groch = yellow peas, yes.

I thought they use navy beans in polish bean soup. What's yellow peas? Do you mean yellow split peas?
I use navy beans, butter beans, Polish kielbasa and soup starter (salary, onion, carrots).
17 Apr 2008 /  #6
plk123...i found a recipe but it's in Polish...

Żołnierska grochówka
Składniki na jedna osobę:
50g kości na wywar
30g surowego wędzonego boczku
20g kiełbasy zwyczajnej
15g mięsa wołowego
100g tłuczonego grochu (połówki)
100g ziemniaków
15g marchewki
30g warzyw smakowych (pietruszka,por,seler)
7g mąki pszennej
smalec lub słonina do podsmażenia
czosnek sól, liść laurowy, ziele angielski i majeranek
Zamiast kiełbasy zwyczajnej i mięsa wołowego można dodać 80 - 100g kiełbasy głogowskiej.
Boczek, kiełbasę i mięso należy najpierw obsmażyć z przyprawami, a następnie dodać do wywaru.

17 Apr 2008 /  #7
I thought they use navy beans in polish bean soup. What's yellow peas? Do you mean yellow split peas?

Now I'm confused myself. I think I'm using what is called shelled peas, in polish "groch żółty łuskany". Groch is round balls, navy beans are longish. Groch has to absolutely be in GROCHowka. I'm adding navy beans, too to grochowka just not that many, it's made on groch.

Here's link to groch pic:
17 Apr 2008 /  #8
Oh well, I guess what I was making is not realy Grachowka (oops). Maybe it's Polish bean soup? I use navy, nothern and butter beans, sometimes chick peas, Polish kielbasa or German brats, bacon, beef or chicken broth, veggies: salary, carrot, onion and fresh dill for flavor.

Tomato paste is optional.
And I made one today :)

when i have searched for such recipe it seems that they are all pea soups but i am remembering it as a bean one. is it really a fasolowa instead?

Maybe that's what it is?
OP plk123  
17 Apr 2008 /  #9
What's yellow peas? Do you mean yellow split peas?

same thing but they aren't beans. when you look this up there are a bout dozen different things that are called yellow peas.

i found a recipe but it's in Polish...

the problem isn't that it's in PL but metric. lol thanks girl.

Groch has to absolutely be in GROCHowka.

i don't think that's always the case.. i think fasolawas is sometimes called grochowka too.. it may depend on how it was made. grochowka is also a generic name for all bean-pea soups.

sometimes chick peas

you know that's one of the things they call yelow peas but i tried cooking those things and those aren't it.. they never softened up and i freaking cooked and cooked and then cooked them some more. lol


i think the yellow pea is Lathyrus aphaca and not Pisum sativum
17 Apr 2008 /  #10
that's one of the things they call yelow peas

Chick peas are also called garbanzo beans. LOL. That's the stuff the Arabs make the hummous from. And they do look like the ones on the photo.
17 Apr 2008 /  #11
Well, it's not garbanzo. Groch taste very different. True that groch takes forever to cook. That's why most would use shelled (?) groch, it has no outside skin and peas are ...split in halfs. That way it would cook as long as beans do.

Still to make gorchowka you'd have to put some whatever smoked into it and it is not grochowka without majeran. Beans in grochowka are like garnish.

Above rules would be at least for Wielkopolska region, it may sure very on region.

My taste for grochowka has to be often substituted as for this groch needs to be soaked day before. It tastes best in cold days anyway.
18 Apr 2008 /  #12
think fasolawas is sometimes called grochowka too

You are right. My mother (born, raised and always lived in central Poland, Mazowsze) calls both soups "grochówka", she even calls beans "groch", quite often :)

And she knows the difference between groch and fasola, but in her home they usually used one name for both, maybe because groch was common and fasola rare, so the people felt no need to bother with another name (since both vegatables have something in common).
20 Apr 2008 /  #14
Just because it's cooked outside, it looks very very tasty even though I have no idea what it is.
OP plk123  
20 Apr 2008 /  #15
what's this thread about? and corn brd

and yeah, it was delish. :)
20 Apr 2008 /  #16
The descriptions don't help me much because I have never actually eaten it or anything close to it. Hopefully I will be able to visit Polska one day and experience the things I read on this forum... at least some of them..
OP plk123  
20 Apr 2008 /  #17
oh ok. well, it's kind of like pea soup although it looks kind of like bean soup. the taste is somewhere in between. i didn't have a sieve and i kind of winged it but it had the split yellow peas, smoked kielbasa and marjoram in it so it was pretty good. :)
21 Apr 2008 /  #18
Grochówka żołnierska is definitely yellow split-pea soup. Bean soup is known as fasolówka.
GROCHÓWKA ŻO£NIERSKA (Polish Army-style pea soup -- crowd quantity): This hearty pea soup is one of the things Poles fondly recall from their army days and it is often served on patriotic occasions, especially Polish Soldier’s Day (Aug. 15), and at Polish veterans’ affairs. Essentially it does not differ from the pea soup people cook at home except that it is made in large quantities and is cooked for hours in a field kitchen (a huge, wheel-mounted kettle). In large soup pot combine: 3 gal water; 5-1/2 lbs split yellow peas (or hulled whole yellow dried peas, pre-soaked several hrs or overnight and drained); about 3 lbs mixed diced meats: slab bacon, smoked kiełbasa, smoked hocks or ribs (deboned), fatty ham, scraps or end-pieces of lunch meat, cut-up wieners, etc.; 8 of each: carrots, parsley roots, onions and leeks, diced; 2 small celeriacs, peeled and diced; 3-4 bay leaves and 1/4 c salt. Bring to boil, stirring frequently, reduce heat as low as possible, cover tightly and simmer the living daylights out of it (!) 4-5 hrs. Important: Stir frequently! Towards the end add 3 lbs peeled, diced potatoes and cook until they are very soft. 2-3 pre-soaked dried Bolete mushrooms and their soaking liquid may be added at the start. Alternatively, 2-3 mushrooom bouillon cubes may be added towards the end. Season grochówka with a handful of marjoram and at least 2 T ground pepper to taste. If soup is too thick, dilute with some boiling water. Provide salt, pepper and marjoram as well as a cruet of white vinegar for guests to custom-season their portions. Serve with rye bread. Portions: About 50.

PS - A roux of fried diced bacon (about 1/4 lb) and minced onion (1 cup) with several T flour mixed in and browned may be added towards teh end.
OP plk123  
21 Apr 2008 /  #19
parsley roots

actually that's parsnip



pre-soaked several hrs or overnight and drained

can be "shocked" instead as that is what i did and it came out wonderfully.
to shock: bring the peas and water to boil, boil for 1-2 minutes, then trun off the heat and let it rest for an hour then proceed to cook it.
22 Apr 2008 /  #20
For practical culinary pruposes (taste and texture) the parsnip and somewhat thinner root parsley can be used interchangeably. Although related, they are not exactly the same, as indicated by theri scientific names:

parsnip (Pastinaca sativa)
root parsley (Petroselinum hortense)
OP plk123  
22 Apr 2008 /  #21
are you a chef, mr. polonius? you seem to know more about food then just about anybody on these forii.
22 Apr 2008 /  #22
are you a chef, mr. polonius?

Well if he is. he can cook for me anytime. I need a man who can cook good Polish food.........:-)
23 Apr 2008 /  #23
Not a professional chef, just a humble food writer.

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