Split Pea Soup with Smoked Sausage

Czech name: Hrachová polévka s klobásou

Written by Amalie Mackova

This soup is made from one of the oldest basic ingredients – a legume known as the pea. The pea is very healthy, mainly because it contains vitamin B and a lot of protein, like other legumes. The green pea is beneficial for the body: it supports hair growth, healthy skin, blood circulation, and can even have a positive effect on our mood. So, we should eat it often. In Czech kitchens we can use peas in many ways, such as in soups, mashes, meatballs, pancakes, omelettes, or vegetable salads.

Split pea soup with smoked sausage is one of those possibilities. It’s pretty easy to make, with a recipe that even an amateur chef will find quick and easy to follow. To make the soup richer, smoked sausage can be added, but this is not necessary.


3/4 cup yellow or green peas soaked in cold water overnight
1 regular sized onion
1 Tbs all-purpose flour
sunflower oil
1 Tbs marjoram
1 garlic clove
1 pinch salt
1 link smoked sausage (Polish or Lumber Jack)


First it is really important to soak the peas the day before cooking. Then, when ready, cook them in the same water (with a pinch of salt added) until they are kind of squishy. Meanwhile, cut the onion into small pieces and put the pieces in a pot or bigger pan with already-heated oil. Fry the onion for a few minutes and then add flour to make a solid kind of roux. Then add the water and boiled peas to the pan/pot of fried onions. After having boiled the peas and onions for a few minutes, mix these ingredients with a mixer or in a blender. Finally, taste the soup base and add sausage, cut into small pieces, marjoram, more salt, and a small piece of garlic or bouillon.

Now the soup can be served, so enjoy your meal!

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