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Kielbasa Split Pea Soup

A hearty soup made with split peas, kielbasa, potatoes, carrots, and celery.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Kielbasa Split Pea Soup

Time30 minutes simmer, then about 15 minutes

Ingredients

Directions

Make the soup

  1. Mix water and peas in a large pan or kettle.

  2. Bring to a boil.

  3. Add sausage chunks, salt, and pepper, reduce heat, and cover.

  4. Simmer for 30 minutes.

  5. Add the remaining ingredients.

  6. Continue simmering until the soup is slightly thickened and the vegetables are tender, about 15 minutes.

Serve

  1. Serve at once.

Nutrition, whole recipe (rough)

502Calories
36 gProtein
15 gFat
57 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Pork100g cooked242
Potato1 medium (173g) baked161
Pea1/2 cup (72g)62
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Celery1 stalk (40g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Split peas
Break down during simmering to thicken the soup and give it body.
Kielbasa sausage
Adds smoky, savory flavor and fat that enriches the broth.
Boiling potatoes
Hold their shape when simmered and add starch that helps thicken the soup.
Carrots
Add sweetness and firm texture that softens as the soup simmers.
Celery
Contributes aromatic, savory flavor and a tender-crisp texture.

The step that matters

Adding the remaining vegetables after the initial simmer. Adding potatoes, carrots, and celery too early can cause them to overcook and turn mushy, while the peas need time to break down. Simmering until the vegetables are just tender keeps their texture distinct while the soup thickens.

Swap the peas

How well each one fits the dish's main ingredients (pepper, potato, carrot, celery):

  1. Beansfits better
  2. Chickpeafits better
  3. Lentilsfits better
  4. Peasthe original

Fit is the average pairing score against pepper, potato, carrot, celery. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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