Krupnik (Krupnik)
Overview
Krupnik is a Polish barley soup, thick and filling, made with a meat broth of chicken or pork ribs. Pearl barley is simmered with potatoes, carrot, parsley root and celeriac until it softens and thickens the soup. Some cooks add dried mushrooms for depth. It is finished with butter and plenty of fresh dill or parsley. Krupnik is everyday family food in Poland, especially in autumn and winter, and it is also popular in Lithuania and Belarus. Leftovers thicken overnight and are often thinned with a little water when reheated.
Pictures
History
The name comes from krupy, an old word for hulled grains, which were a basic food in Poland for centuries before potatoes became common. Barley soups like krupnik were standard fare in homes and monasteries. The same name is also used for a Polish honey liqueur, which is unrelated. It is still widely cooked at home and appears regularly in Polish restaurants.
Main ingredients
Pearl barley, chicken or pork ribs, potatoes, carrot, celeriac, dill. The soup is built on meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~90 min
Ingredients
- 500 g chicken or pork ribs
- 100 g pearl barley
- 3 potatoes, 2 carrots, 1 parsley root, piece of celeriac
- 2 l water
- butter
- fresh dill
Allergens: Contains: Celery, Gluten, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the meat in the water for 40 minutes; strip off the meat.
- Add the barley and diced vegetables and cook for 30 minutes.
- Return the meat and season.
- Finish with butter and dill.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.