AI-generated image
Krupnik
Krupnik: Polish pearl barley soup with smoked pork ribs and vegetables
Krupnik is a thrifty, warming soup from every Polish grandmother's kitchen, from the villages of Podlasie to city milk bars, and it is the soup people make when someone in the house has a cold. Pearl barley (kasza jęczmienna), carrot, celeriac, parsley root and potato simmer in a broth of smoked pork ribs, which gives it a gentle smoky depth; this version contains pork. Dried mushrooms add an earthy note. Chef's tip: rinse the barley well and add it early; it releases starch that gives krupnik its slightly creamy body.
- Total time
- 95 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the broth
For the soup
Method
0/5 doneStep 1: Put 1 ⅛ lb smoked pork ribs, 8 ¼ cups water, 2 bay leaves, 4 allspice berries and ⅓ oz dried porcini or wild mushrooms in a large pot. Bring slowly to the boil, skim off the foam, then simmer gently for 40 minutes until the meat is tender.
45 minStep 2: Add 3 ½ oz pearl barley and simmer for 15 minutes, stirring now and then so it does not stick.
15 minStep 3: Add 2 carrots, 5 ½ oz celeriac, 1 parsley root or parsnip, 1 leek and 10 ½ oz potatoes and simmer for 20 minutes until all the vegetables and the barley are soft.
20 minStep 4: Lift out the ribs and mushrooms. Pull the meat off the bones, chop it with the mushrooms and return both to the pot; discard the bones and bay leaves. A common mistake is adding too much barley; it swells a lot and turns the soup into porridge overnight.
8 minStep 5: Season with 1 tsp dried marjoram, 1 ½ tsp salt and ½ tsp black pepper and stir in 2 tbsp fresh dill and parsley. Serve hot. If it thickens on standing, thin with hot water; cool leftovers within 2 hours.
2 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 34 g
- Fat
- 14 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does krupnik take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of dried porcini or wild mushrooms?
- Aubergine, diced, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Soto Banjar
Along the rivers of Banjarmasin in South Kalimantan, breakfast often means soto Banjar eaten at a wooden riverside warung, sometimes after a dawn trip to the floating market. Unlike the turmeric sotos of Java, this broth is pale and clear, perfumed with the sweet spices that traders brought up the river centuries ago: cinnamon, cloves, star anise, cardamom and nutmeg. Shredded chicken, glass noodles, carrot and a boiled egg go into the bowl with rice cakes, and lime and a little chilli sharpen it at the table. Chef's tip: toast the whole spices in the pan for a minute before the paste goes in; it brings out their sweetness without the dusty edge of ground spice.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Carrot & coriander soup
A smooth, velvety carrot soup blended with potato for body and finished with butter-fried coriander and a splash of milk. It's mild and warming, so it suits the whole family. Serve it with crusty bread or croutons.