Update date: 6 May 2014

Split pea soup with spareribs


  • 30 dag split peas
  • 20 dag Polish sausage
  • 20 dag smoked bacon
  • 20 dag smoked spareribs
  • soup vegetables
  • 10 dag butter
  • plain wheat flour
  • marjoram
  • salt
  • pepper



Rinse and drain peas. Soak for about an hour. Cook spareribs with peas and soup vegetables in 2 litres of salted water, until tender. Remove spareribs, add diced bacon, sausage and meat stripped off the spareribs. Add marjoram, cook for several minutes and thicken the soup with roux of butter and flour. To complete this sumptuous meal, you can serve slices of freshly roasted bread rubbed with garlic.



This meal was prepared by the POLONIA Hotel restaurant in Racibórz during the 3rd “Silesian Tastes Festival 2008” Racibórz.