Polish Barley Soup (Krupnik)

Krupnik soup is an authentic Polish soup. This isn't just any soup; it's a rich, soul-warming bowl of tradition that comes alive with each spoonful. With our step-by-step guide, you can master this beloved classic, whether you're a barley lover or a curious foodie.

Prep Time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes
Servings: 3-4

Preparation of Pearl Barley: Start by rinsing 3/4 cup of pearl barley in cold water until clear. Soak barley in cold water for at least three hours. This process reduces cooking time and makes barley more digestible.

Cook the barley: After soaking, drain the barley and add it to a large pot. Pour 1 1/2 liters of vegetable or beef stock (or leftover chicken soup) into the pot. This will be the base of your soup.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and add 2 bay leaves and 4 allspice seeds. These spices will infuse the soup with traditional Polish flavors.

Added Vegetables: While the barley simmers, peel and dice 4 medium potatoes and 2 small carrots. Add these vegetables to the pot once the barley has simmered for about 30 minutes. The exact time may vary based on the type of barley used, so check the package instructions for guidance.

Seasoning the soup: Season the soup with salt to taste. It's critical to add salt towards the end of the cooking process. This is so you can adjust the seasoning accurately after the barley and vegetables have absorbed some flavors.

Simmering the Soup: Continue to simmer the soup until the barley and vegetables are tender, which should take about 20-30 minutes after adding the vegetables. Stir occasionally with a wooden spatula to prevent ingredients from sticking to the bottom of the pot.

Final Touch: Once everything is cooked and the soup has thickened slightly, check the seasoning and add more salt if necessary. Remove the bay leaves and allspice seeds (if you can find them easily) before serving.

Serving the Krupnik: Ladle the hot soup into bowls. Garnish each serving with freshly ground black pepper and a sprinkle of chopped fresh dill or parsley for a burst of freshness.

Enjoy your homemade Polish Barley Soup (Krupnik) with crusty bread for dipping. This soup is nourishing and tastes like traditional Polish cuisine. Let me know what you think of this Polish Barley Soup (Krupnik) on social media.

• 3/4 cup pearl barley, rinsed and drained (soaked in cold water for at least three hours)
• 1 1/2 l vegetable or beef stock (or leftover chicken soup).
• 4 medium potatoes, peeled and diced
• 2 small carrots, peeled and diced
• 2 bay leaves
• 4 allspice seeds
• 1/4 teaspoon ground black pepper for garnish
• Salt to taste
• Fresh dill or fresh parsley for garnish

Frozen Vegetables: The frozen vegetable mix is the perfect solution for busy people who don't have time to prepare food. Use frozen vegetable mix cut into cubes if you have a busy schedule.

Grain Swap: Try using buckwheat or quinoa for a different take on this classic.

Bread on the Side: Serve with a crusty bread for dipping.

Barley Wisdom: Because barley absorbs liquid, if you keep leftovers in the fridge, you might need more stock.

Herb Hints: Fresh herbs are preferable, but in a pinch, dried dill will do just use it sparingly as it's more potent.

Texture Tip: For a thicker soup, purée a portion of the cooked vegetables and barley with a handheld blender, then stir it back in.