Krupnik: Polish Barley Soup

Ingredients

Fresh parsley

a handful, finely chopped

Salt and pepper

to taste

Dried thyme

1 teaspoon

Bay leaf

1 leaf

Potatoes

2 medium, peeled and diced

Garlic

2 cloves, minced

Onion

1 large, finely chopped

Celery stalks

2, diced

Carrots

2 medium, peeled and diced

Barley

1 cup, rinsed

Chicken or beef

1 lb, diced

Chicken or beef broth

6 cups

Instructions

1. In a large pot, bring the chicken or beef broth to a boil over medium-high heat.
2. Add the diced chicken or beef to the pot and let it cook for about 10 minutes, or until no longer pink.
3. Add the rinsed barley to the pot along with the diced carrots, celery, onion, minced garlic, and diced potatoes.
4. Season with the bay leaf, dried thyme, and salt and pepper to taste. Stir well to combine all the ingredients.
5. Reduce the heat to low and let the soup simmer for about 45 minutes, or until the barley is tender and the vegetables are cooked through.
6. Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. Ladle the soup into bowls, garnish with a generous sprinkle of chopped fresh parsley, and serve hot.
8. Enjoy this traditional Polish soup as a standalone meal or pair it with a crusty bread for an extra hearty meal.