Krupnik (Polish Barley Soup) Recipe

    2
    7830

    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.

    Krupnik (Polish Barley Soup)
    Author: 
    Recipe type: Soup
    Cuisine: Polish, Eastern European
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6-8
     
    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.
    Ingredients
    Broth
    • ⅓ kg chicken
    • 2 vegetable bouillon cubes
    • 2 beef bouillon cubes
    • 3 liters water
    That Other Stuff
    • 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
    • salt
    • black peppercorns/pepper
    • bay leaves
    • ½ tbs dill weed
    Instructions
    1. Combine the broth ingredients into a large stockpot and bring to a boil for about 20 minutes.
    2. Add all the vegetable ingredients and the bay leaves; continue for another 20 minutes.
    3. By now, chicken should easily break apart into thin strands, and you can do so with a utensil as the pot continues to boil.
    4. Add salt and pepper to taste, and the cut parsley and dill.
    5. Serve in bowls and enjoy! Maybe even add a spoonful of sour cream.
    Notes
    To save time, consider using cans of pre-made broth. Any kind of stock would suffice, so for a vegetarian option, simply use a vegetable broth base, as all the other ingredients are fine.
    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.'
    Barley Soup
    Photo by Flickr user w_yvr.

    2 COMMENTS

    1. My Grandfather came from Poland before 1900. He made aa GREAT barley soup, BUT he didn’t use chicken. He used a stringy type of beef . I have talked to SEVERAL butchers AND no help that can identify this meat ???????
      My email address is [email protected].. HELP

      Jim Pryor

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here

    Rate this recipe: