Excellent! Made this with a piece of double-smoked from the Polish deli here. Thinking of my Polish grandfather while making this - he loved his sausage and served in WWII US army in Europe.
We make soup like this here in Newfoundland too but our meat of choice is a salt cured plate beef. We also don’t use herbs of any kind in it. Traditionally Newfoundlanders were very poor, for centuries, so a lot of our traditional recipes are like scaled back versions of things. Most herbs didn’t grow here, and we had no smoking woods so everything was preserved with salt.
I like that last step of onion , butter and marjoram, must try it. You know every time Mark interjects with a little help, like dry, I have to laugh because I would do the same thing to my wife,lol! His remarks in the background are to me a great addition to your videos. Have a good day-evening ahead.
We finally have some cooler weather here in Florida!! 👏🏻 Perfect day today for making soup. 🍜 Lucky for me, I have all the needed ingredients too. This is a soup my Polish father loved to make. I’m sure with your wonderful recipe I can do it justice! Can’t wait. My mouth is already watering! 😂 TFS
I can't wait to make this. I was able to find the yellow split peas today and a smoked sausage with garlic yesterday. I'll update after I get it made in the next day or two. *Update - Just had my 2nd (maybe third 😉) serving. The soup is delicious. I grew up enjoying green split pea soup and I agree, the yellow has a milder/sweeter flavor. Thank you for the recipe. 😋
We have a really similar soup in north east England except we use a lightly smoked or just cured ham shan or hock. Am going to buy your book, love your videos, all the recipes work out so well
Been watching your channel regularly, since I found you couple weeks ago. We made alot of the dishes you showcase, growing up. Lots of bakery things as well. My Dad is checkalslovocian, My Mom German. Learning more the difference in how these dishes differ in Polish version So awesome to be watching your channel and seeing your ventures in Poland/ visiting vertualy. Thanks for sharing. Love, love, love❤
Once California is over this 100 degree heat wave I’ll definitely be making this! Cannot wait! I love how fast it comes together. I sometimes assume soups have to cook all day for them to have flavor. This will definitely fit into my busy schedule. Thank you so much for posting another great recipe 😊
kocham twoje potrawy - i hope that's correct, Polish was not spoken in my home growing up. say hello to the camera man from an old 101st trooper. my Jan was able to pull this up on the big sceen TV, very nice.
We use a pressure cooker to make split pea soups, save time and importantly currently the amount of energy used. We use the instant pot 15 minute on high and 15 minute natural realse works well for us at the moment with the yellow split peas we have in the panty. Cook time does vary depending how old the split peas are and how they where stored, older peas are just fine it is that they have dried out more over time and so require more cooking time. For mushy split peas we cook on high for 25 minutes with a 15 minute natural release, a good stir breaks down the peas or use a stick blender, all depends how you like them or what the recipe calls for. As an FYI we also have the old style stainless steel pressure cooker as a hedge against any failure of the power grid, sadly we live in uncertain time so my family is busy in arse covering mode, incase the morons in charge get even more stupid than is normal. Take care, God bless one and all.
Hack the bone with cleaver a few times and soak it for a day in a sweet & salty brine. Then slow roast the bone smeared with bacon drippings, salt, sugar, ground allspice & black pepper. Roast until it browns (low heat for 2-4 hours). Then cook in the soup base from the start. Remove the bones after two hours (it doesn't bitter-up the stock). Replace it with a smoked pork knuckle, a slab of salt pork, and a rack or two of raw pork ribs & some thick pork belly, (both of these washed and soaked in baking soda-water to suck the dead blood out of them). Half an hour before serving, put in your Kielbasa and any fresh herbs (IE. Rosemary, Dill, 2 cloves, etc.) . I promise you this will give the soup the best flavor. Turn off the heat and let sit for 30 minutes. Then skim off the fat (save it in a glass jar to cool & separate to use the top white part for frying later). Before serving remove the herbs & cloves to throw away, and the salt pork & the smoked knuckle to diced & return. Chop their meaty parts up. Then Chop up the pork belly too and combine them well. Return this chopped meat to the soup, or put it in a bowl for you guests to add as "Spek" as they please. Serve the ribs on a side plate with a bowl of beets smashed up with horseradish, and 3 types of mustards (1 sweet, 1 spicy, and 1 like French whole seed country mustard). Some slices of chewy rye bread, and a slaw or "gemusta-salat" (to cut the fat) makes it perfect.
I am a 2nd generation American of Swedish descent - and while my grandmother was still alive, every Thursday night during Autumn and Winter we ate "Atsopa," which is Swedish yellow-pea soup cooked on pork ribs. When the meal was ready the thick soup was put in a bowl, and the ribs were put on a plate with some sweet brown Swedish mustard (Senap). It was delicious. I am told this meal is very traditional in Sweden, Finland and Poland to eat this every Thursday during the colder months. Is this still true in Poland?
As a Quebec native we have split pea soup with ham water after boiling a ham instead of roasting. We add diced onion and shredded carrot and cook until smooth, add diced ham and salt and pepper to taste
I’ve only seen green split peas. I’m going to look for the sweeter version. I have a friend who moved here from Poland in the 80s and I want to make her some Polish food. This soup will be on our menu. I’m excited to find your channel. 😄
Tylko ze to nie grochowka zolnierska. Groch powinien tak dlugo sie gotowac az sie rozpadnie ewentualnie mozna zbledowac.Kielbasa nie powinna sie gotowac razem bo traci smak, powinno sie ja lub boczek podsmazyc i dodac na koncu.Konsystencja powinno przypominac krem i z kawalkami kielbasy albo boczku oraz majerankiem jest to grochowka zolnierska. Kto lubi moze dodac grzanki.
How do you get the bay leaves, all spice berries, and peppercorns out of your soups? I notice you use this combo a lot, but I've not seen you take them out of the soups in your videos so far. Maybe I'm missing something. I mean I bay leaves are easy to pick out but the peppercorns and all spice berries would be rough to bite into.
I do not soak my peas at all. You can use large beans, that would make a bean soup „fasolowa”, you’d have to soak them overnight and then cook in the soup, same as peas.
When you put in "a little" marjoram I thought to myself whoooooaaa did she mean that much? Your written recipe shows 1 tablespoon but I think you used a wee bit more in the vid. ;-)
You are correct lol, I really live the flavor marjoram brings to soups, but I try to remain somewhat conservative when I publish recipes. I don't want someone that is making these dishes for the first time to be overwhelmed with some of the spice levels. Thanks for watching!
Both are extremely popular, but I think we definitely drink more tea than Americans in general. I would have to say it's about a 50/50 split. I drink both daily. Thanks for watching!
@@PolishYourKitchen Thanks! It turned out well. Perhaps it took longer because I added a lot of veg, and meat? God Bless you and your family in the New Year, Love your videos!
Excellent! Made this with a piece of double-smoked from the Polish deli here. Thinking of my Polish grandfather while making this - he loved his sausage and served in WWII US army in Europe.
We make soup like this here in Newfoundland too but our meat of choice is a salt cured plate beef. We also don’t use herbs of any kind in it. Traditionally Newfoundlanders were very poor, for centuries, so a lot of our traditional recipes are like scaled back versions of things. Most herbs didn’t grow here, and we had no smoking woods so everything was preserved with salt.
I need to add this to my meal plan this week.
I like that last step of onion , butter and marjoram, must try it. You know every time Mark interjects with a little help, like dry, I have to laugh because I would do the same thing to my wife,lol! His remarks in the background are to me a great addition to your videos. Have a good day-evening ahead.
Thanks Daniel!
We finally have some cooler weather here in Florida!! 👏🏻 Perfect day today for making soup. 🍜 Lucky for me, I have all the needed ingredients too. This is a soup my Polish father loved to make. I’m sure with your wonderful recipe I can do it justice! Can’t wait. My mouth is already watering! 😂 TFS
I can't wait to make this. I was able to find the yellow split peas today and a smoked sausage with garlic yesterday. I'll update after I get it made in the next day or two.
*Update - Just had my 2nd (maybe third 😉) serving. The soup is delicious. I grew up enjoying green split pea soup and I agree, the yellow has a milder/sweeter flavor. Thank you for the recipe. 😋
They eat a similar yellow pea soup in Wuhan China (which is a food hub city). But they have it for breakfast all year round.
We have a really similar soup in north east England except we use a lightly smoked or just cured ham shan or hock. Am going to buy your book, love your videos, all the recipes work out so well
Oh my gosh, the marjoram was great, followed recipe. Loved it. You did a great presentation.
My babcia use to make this. Thanks for the reminder.
Looks like another winner. Looking forward to making this if I can find Polish smoked sausage.
Been watching your channel regularly, since I found you couple weeks ago.
We made alot of the dishes you showcase, growing up.
Lots of bakery things as well.
My Dad is checkalslovocian,
My Mom German.
Learning more the difference in how these dishes differ in Polish version
So awesome to be watching your channel and seeing your ventures in Poland/ visiting vertualy.
Thanks for sharing.
Love, love, love❤
I am Swedish, and we make this too, but ours is more like the German version: no garlic. Unfortunately it is bland without garlic.
That has got to be so good.
love your calming voice .... and your recipes
Thank you so much 🙂
Yummy! Making this tomorrow. I so enjoy your channel!
Yay! Thank you!
trust me on this... put a scoop of sauerkraut in the bowl before pouring on the soup..... IT WORKS!
Once California is over this 100 degree heat wave I’ll definitely be making this! Cannot wait! I love how fast it comes together. I sometimes assume soups have to cook all day for them to have flavor. This will definitely fit into my busy schedule. Thank you so much for posting another great recipe 😊
Be sure to try her recipe for cabbage and kielbasa or sausage. It's very fast and it's REALLY good.
Yes, by all means wait. My family makes this too, but only in the cold months. When it's hot out you'll just sweat & fall asleep.
Another beautiful recipe. I do not grow up on Grochowka, but this is somthing that my husband will enjoy! Thank you. Great apron, very cool design.
😍
kocham twoje potrawy - i hope that's correct, Polish was not spoken in my home growing up. say hello to the camera man from an old 101st trooper. my Jan was able to pull this up on the big sceen TV, very nice.
Thanks for watching Don!! :) Mark says hi ;)
We use a pressure cooker to make split pea soups, save time and importantly currently the amount of energy used. We use the instant pot 15 minute on high and 15 minute natural realse works well for us at the moment with the yellow split peas we have in the panty.
Cook time does vary depending how old the split peas are and how they where stored, older peas are just fine it is that they have dried out more over time and so require more cooking time.
For mushy split peas we cook on high for 25 minutes with a 15 minute natural release, a good stir breaks down the peas or use a stick blender, all depends how you like them or what the recipe calls for.
As an FYI we also have the old style stainless steel pressure cooker as a hedge against any failure of the power grid, sadly we live in uncertain time so my family is busy in arse covering mode, incase the morons in charge get even more stupid than is normal.
Take care, God bless one and all.
Always save the ham bone for this soup. I can almost smell the deliciousness.
Hack the bone with cleaver a few times and soak it for a day in a sweet & salty brine. Then slow roast the bone smeared with bacon drippings, salt, sugar, ground allspice & black pepper. Roast until it browns (low heat for 2-4 hours). Then cook in the soup base from the start. Remove the bones after two hours (it doesn't bitter-up the stock). Replace it with a smoked pork knuckle, a slab of salt pork, and a rack or two of raw pork ribs & some thick pork belly, (both of these washed and soaked in baking soda-water to suck the dead blood out of them). Half an hour before serving, put in your Kielbasa and any fresh herbs (IE. Rosemary, Dill, 2 cloves, etc.) . I promise you this will give the soup the best flavor. Turn off the heat and let sit for 30 minutes. Then skim off the fat (save it in a glass jar to cool & separate to use the top white part for frying later). Before serving remove the herbs & cloves to throw away, and the salt pork & the smoked knuckle to diced & return. Chop their meaty parts up. Then Chop up the pork belly too and combine them well. Return this chopped meat to the soup, or put it in a bowl for you guests to add as "Spek" as they please. Serve the ribs on a side plate with a bowl of beets smashed up with horseradish, and 3 types of mustards (1 sweet, 1 spicy, and 1 like French whole seed country mustard). Some slices of chewy rye bread, and a slaw or "gemusta-salat" (to cut the fat) makes it perfect.
I am a 2nd generation American of Swedish descent - and while my grandmother was still alive, every Thursday night during Autumn and Winter we ate "Atsopa," which is Swedish yellow-pea soup cooked on pork ribs. When the meal was ready the thick soup was put in a bowl, and the ribs were put on a plate with some sweet brown Swedish mustard (Senap). It was delicious. I am told this meal is very traditional in Sweden, Finland and Poland to eat this every Thursday during the colder months. Is this still true in Poland?
"Blooming" the Majoram
I make split pea soup and use smoked ham hocks
As a Quebec native we have split pea soup with ham water after boiling a ham instead of roasting. We add diced onion and shredded carrot and cook until smooth, add diced ham and salt and pepper to taste
Try checking for bad beans using a cookie pan before rinsing. Love the channel. 😁
Did you redo your kitchen or move? In any case, it is lovely.
I’ve only seen green split peas. I’m going to look for the sweeter version. I have a friend who moved here from Poland in the 80s and I want to make her some Polish food. This soup will be on our menu. I’m excited to find your channel. 😄
They shouldn't be hard to find, I wouldn't think...
Try Middle Eastern/Indian markets. Yellow Whole and Split Peas.
Like your videos, but the ones outside yuozz 😁make,like them even more!
Absolutely love your shirt! Where did you find it?
Polish store called "Medicine"... my favorite :)
Did you move into your new house?
Soup looks delicious. Will try it
Hopefully someday :)
Tylko ze to nie grochowka zolnierska. Groch powinien tak dlugo sie gotowac az sie rozpadnie ewentualnie mozna zbledowac.Kielbasa nie powinna sie gotowac razem bo traci smak, powinno sie ja lub boczek podsmazyc i dodac na koncu.Konsystencja powinno przypominac krem i z kawalkami kielbasy albo boczku oraz majerankiem jest to grochowka zolnierska. Kto lubi moze dodac grzanki.
wyborne, pane! this is very true. you cannot put everything at the same time. every product has its cooking time.
Two cups split peas in a liquid measuring cup?
would garlic go good with this?maybe saute along with onions or is that weird?
Hello Anna. Do you have a recipe for patychky you could share?
Don’t know what that is🤷♀️
How do you get the bay leaves, all spice berries, and peppercorns out of your soups? I notice you use this combo a lot, but I've not seen you take them out of the soups in your videos so far. Maybe I'm missing something. I mean I bay leaves are easy to pick out but the peppercorns and all spice berries would be rough to bite into.
I don’t!😆 I tell whoever bites into one that it’s for good luck. 😁
Do you soak your dry peas overnight? Can you use big large beans to make this soup?
I do not soak my peas at all. You can use large beans, that would make a bean soup „fasolowa”, you’d have to soak them overnight and then cook in the soup, same as peas.
I like your new apron
When you put in "a little" marjoram I thought to myself whoooooaaa did she mean that much?
Your written recipe shows 1 tablespoon but I think you used a wee bit more in the vid. ;-)
You are correct lol, I really live the flavor marjoram brings to soups, but I try to remain somewhat conservative when I publish recipes. I don't want someone that is making these dishes for the first time to be overwhelmed with some of the spice levels. Thanks for watching!
Do people prefer coffee or tea in Poland?
Both are extremely popular, but I think we definitely drink more tea than Americans in general. I would have to say it's about a 50/50 split. I drink both daily. Thanks for watching!
HAM BONE ALWAYS
B9
rub the marigan in your hands
Peas still hard as rocks well over an hour into cooking...how to make them soft...
Wow! Add liquid and keep cooking.
@@PolishYourKitchen Thanks! It turned out well. Perhaps it took longer because I added a lot of veg, and meat? God Bless you and your family in the New Year, Love your videos!
YOU CAN RUB IT IN YOUR HANS