Zupa Grochówka

Soup of Dried Peas

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 quarts of meat or vegetable stock
  • 1 lb. of dried peas
  • 4 ozs. of gammon
  • 4 ozs. of Frankfurt sausages
  • 2 ozs. of potato flour
  • ½ an onion
  • 1 or 2 sprigs of marjoram, salt and pepper.


Soak the peas for 12 hours in cold water. Remove from the water and drain. Put the peas in a saucepan with the cold stock, bring to the boil, add the onion and simmer till the peas are very tender. Rub them through a sieve and return this purée to the stock, with the potato flour. Season with salt, pepper and the marjoram. Add slices of Frankfurt sausages, and the cooked gammon, simmer for a few minutes longer and, just before serving, stir in the sour cream.