This standard Polish barley soup, called krupnik, is pretty common to find throughout the country. It can be made with either a vegetable or chicken broth base, and sometimes beef.
Another note – This is the barley soup version of krupnik; there is also a Polish alcoholic beverage with the same name made with honey and vodka that can be served either hot or cold.
- ⅓ kg chicken
- 2 vegetable bouillon cubes
- 2 beef bouillon cubes
- 3 liters water
- 300 g (1.5 cups) pearl barley
- 3 large potatoes, (cubed)
- 2 carrots (sliced)
- 3-4 mushrooms, chopped
- 1 small bunch parsley, chopped
- 2 tbs dried marjoram
- 1 tbs garlic powder or some fresh one
- black peppercorns/pepper
- bay leaves
- ½ tbs dill weed
- Combine the broth ingredients into a large stockpot and bring to a boil for about 20 minutes.
- Add all the vegetable ingredients and the bay leaves; continue for another 20 minutes.
- By now, chicken should easily break apart into thin strands, and you can do so with a utensil as the pot continues to boil.
- Add salt and pepper to taste, and the cut parsley and dill.
- Serve in bowls and enjoy! Maybe even add a spoonful of sour cream.
Also, it is favored by some to add a dollop of evaporated skim milk to each bowl before serving, perhaps a tablespoonful, to give it a creamier taste and consistency; this is similar to adding a spoon of sour cream to barszcz (borcsh).
Other popular ingredients can include leeks, celery, parsnips, and the ubiquitous (in Eastern Europe) ingredient known as 'Vegeta.'