Polish Barley Soup (Krupnik) is a comfort food for a chilly day. A perfect main course with a taste of the Old Country in every spoonful.
Course Dinner
Cuisine Eastern European
Keyword Soups
Method Stove Top
Total Time 2 hourshours10 minutesminutes
Servings 8
Equipment
Large Pot
INGREDIENTS
1lb.Pork Ribs or Chicken Pieces
9slicesSmoked Bacon
1lg. Carrot - (peeled and diced)
1Parsnip - (peeled and diced)
1Celery stalk
1Leek - (cleaned and sliced)
8 ½cupWater
1cupPearl Barley - rinsed
5 Medium Potatoes - (peeled and diced)
1Onion - (whole - peeled)
2Bay Leaves
3Allspice Berries
1tsp.Marjoram
Salt and Pepper - (to taste)
2Tbsp.Fresh Parsley
INSTRUCTIONS
Combine the meat, smoked bacon, water, bay leaves, allspice berries, and whole onion in a large pot. Bring to a boil, then reduce heat and simmer for 1 hour.
Remove the meat and strain the broth. Return the broth to the pot and add the diced carrots, parsnips, celery root, and leeks. Cook for 20 minutes.
Add the rinsed barley and diced potatoes to the pot. Simmer for an additional 30 minutes or until the barley and potatoes are tender.
Remove the whole onion and bay leaves. Shred the cooked meat and return it to the pot. Add marjoram, salt, and pepper to taste. Simmer for another 10 minutes.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Notes
Krupnik can also be made with turkey or a combination of chicken and pork for a richer flavor.For a vegetarian version, omit the meat and use vegetable broth instead.If you prefer a thicker consistency, cook the barley longer or add more barley.