GrochówkaPolish split pea soup

• 400 g2 cups dried yellow split peas (groch łuskany, połówki), rinsed and soaked overnight in plenty of cold water
• 600 g1.3 lb smoked pork ribs (żeberka wędzone) or a smoked ham hock (golonka), ribs cut into 2-3 pieces
• 2.5 l10 1/2 cups cold water, plus a little hot water to thin the soup later
• 2 bay leaves
• 4 allspice berries (ziele angielskie)
• 150 g5 oz smoked bacon (boczek wędzony), diced
• 200 g7 oz smoked Polish sausage (kiełbasa), optional; sliced into half-moons
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 carrots, diced
• 1 parsley root (pietruszka) or small parsnip, diced
• 100 g3.5 oz celeriac (celery root), peeled, diced
• 400 g14 oz potatoes (about 3 medium), peeled, diced
• 2 tsp dried marjoram (majeranek)
• salt and freshly ground black pepper, to taste, at the end

Method

1. 1

   1. Put the ribs or ham hock in a large heavy pot with the cold water and bring slowly to the boil. Skim off the grey foam as it rises.

2. 2

   2. Add the bay leaves and allspice, lower the heat and simmer, partly covered, for 45 minutes (about 1 1/2 hours for a ham hock, until the meat starts to come away from the bone).

3. 3

   3. Drain the soaked peas, add them to the pot and simmer gently for 45-60 minutes, stirring the bottom of the pot now and then, because the peas catch easily. They are ready for the next step when they have begun to break down.

4. 4

   4. Meanwhile, cook the bacon in a dry frying pan over medium heat until its fat runs and the edges turn golden. Add the onion and the sausage and cook for 5 minutes, until the onion is soft.

5. 5

   5. Add the carrot, parsley root and celeriac to the soup and simmer for 15 minutes.

6. 6

   6. Add the potatoes, the garlic and the bacon, onion and sausage with their fat. Simmer for 20-25 minutes more, until the potatoes are tender and the peas have collapsed into a thick purée. If the soup becomes too stiff to stir, add a little hot water.

7. 7

   7. Lift out the ribs or hock, pull the meat off the bones in small pieces and return it to the pot. Discard the bones, skin and bay leaves.

8. 8

   8. Rub the marjoram between your palms over the pot, season with pepper and only then with salt (the smoked meat is already salty). Simmer for 5 minutes and serve hot, with rye bread.