Split Pea With Polish Kielbasa – a delicious recipe with split peas, carrots, potatoes, homemade beef, kielbasa, bay leaf. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil water/homemade stock add split pea and kielbasa and optional ingredients, cooked until peas will fell apart (IMPORTANT do not add potatos until pea fall apart).
2
When peas are ready add carrots and potatos cook untlil potatos are ready but not to soft.
3
Garnish with lots of dry marjorian.
4
This recipe yields large amount of soup. You may need to freeze lftovers or share with your coworkers (remember not everyone eats pork thou :) ).
5
Base for my other soups: Water, beef bones or pork neck bones or both, bay leaves, whole spices (4).2 carrots, 2 celery sticks, one parsnips, one leak. You can add onion also. For better taste fry the veggies with no oil on nonstick pan for 3 to 4 minutes. You will love the sweet taste of parsip and smell of veggies. Simmer for an hour.
6
Note: Soup plate yields about 350g of soup.
253
kcal
Calories
48
g
Carbs
16
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups split peas, 2 carrots, grated, 3 potatoes, 8 cups homemade beef stock or 8 cups water, and more.
Yes, Split Pea With Polish Kielbasa falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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