Teresa's Recipes
Krupnik: Polish Barley Soup
Krupnik is a cherished, heart-warming soup from the heart of Poland. This traditional Polish barley soup is a delightful medley of vegetables, meat, barley, and a bouquet of aromatic spices. Each spoonful is a comforting embrace, filled with the rich, savory broth, tender barley, and a symphony of textures from the vegetables and meat. It's like a cozy blanket on a cold day, delivering warmth and satisfaction in every bite.
Ingredients
- a handful, finely chopped Fresh parsley
- to taste Salt and pepper
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 2 medium, peeled and diced Potatoes
- 2 cloves, minced Garlic
- 1 large, finely chopped Onion
- 2, diced Celery stalks
- 2 medium, peeled and diced Carrots
- 1 cup, rinsed Barley
- 1 lb, diced Chicken or beef
- 6 cups Chicken or beef broth
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 10g
- Carbs: 40g
- Protein: 25g
- Sodium: 700mg
- Sugar: 5g
Instructions
- In a large pot, bring the chicken or beef broth to a boil over medium-high heat.
- Add the diced chicken or beef to the pot and let it cook for about 10 minutes, or until no longer pink.
- Add the rinsed barley to the pot along with the diced carrots, celery, onion, minced garlic, and diced potatoes.
- Season with the bay leaf, dried thyme, and salt and pepper to taste. Stir well to combine all the ingredients.
- 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.
- Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls, garnish with a generous sprinkle of chopped fresh parsley, and serve hot.
- Enjoy this traditional Polish soup as a standalone meal or pair it with a crusty bread for an extra hearty meal.
Tips
- For a vegetarian version, substitute the meat and broth with vegetable broth and add more veggies of your choice.
- The soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.