My Dad loved Polish Krupnik Soup, also known as barley soup. Soups were always on the menu in our house. Everyday we would come home from school and the first thing we ate was a soup. My Mom loves soups. Even now, this 81 years old lady makes a soup for herself everyday. She can’t imagine a day without one. My Dad’s barley soup was legendary. Everyone in the family tried to replicate his recipe, my Mom, aunts and later my sister, but their soups never tasted as good as my Dad’s.
Polish Krupnik Soup is a traditional dish that has been enjoyed in Poland for centuries. The soup is made with pearl barley, chicken, variety of vegetables and seasoned with herbs and spices for a rich and flavorful taste. Krupnik Soup is a hearty and comforting meal that warms the body (and soul) and is often served during cold winter months.
One of the reasons why Polish barley soup is so popular is its versatility. The recipe can be adapted to include different types of meat, such as beef or pork, or made vegetarian with no meat at all.
Krupnik Soup has also become a popular dish outside of Poland, with many restaurants and home cooks around the world adding their own unique twist to the classic recipe. Its popularity is also due in part to the growing interest in Eastern European cuisine, which has been gaining more recognition in recent years.
Here is my Dad’s traditional recipe.
Ingredients:
- 1 cup (200 g) Pearl Barley grits, medium-ground
- 1 pound (around 500 g) of boneless chicken breasts or thighs
- 1 pound (around 500 g) or 5-6 medium sized potatoes
- 4 cups (1 liter) chicken or vegetable broth
- 8 cups (2 liters) water
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 parsley or parsnip roots
- 1 leek
- 3 bay leaves
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon allspice
- Salt and pepper, to taste
- 1 cup chopped fresh parsley, for garnish
If you can’t find Pearl Barley in your local grocery store, you can get it from Amazon.
Step by step instructions:
Step 1
In a large pot, pour in chicken or vegetable broth plus 8 cups of water. Add the chicken breasts, onion (peeled and cut in half), bay leaves, 1/2 teaspoon allspice, 1/2 teaspoon of ground cloves, pinch of salt and pepper. Bring the whole thing to a boil, then reduce the heat and let it simmer for about 25-30 minutes or until the chicken is cooked.
Step 2
After boiling, use a spoon to collect the white foam from the top of the broth. If you don’t, the soup may turn bitter or sour.
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Step 3
Add the pearl barley grits to the pot and let it simmer.
Step 4
Take out the cooked chicken, onion and bay leaves with a wide spider strainer. Put the meat aside to cool it down a bit and discard the onion and bay leaves.
Step 5
While the meat broth is cooking, start preparing the vegetables. Peel potatoes, carrot and parsley. Cut the potatoes into larger pieces, and the parsley, carrot, celery and leek into smaller cubes.
Step 6
Place the chopped vegetables in the pot with the broth. Stir the contents and simmer for about 15- 20 minutes until potatoes and barley grits are soft.
Step 7
Shred chicken breasts with two forks. When vegetables are soft, add the chicken to the pot, stir it and cook for another 5 minutes. Taste and season the soup with salt and pepper if necessary.
Ladle the soup into bowls and garnish with chopped parsley.
Enjoy your delicious Polish Krupnik Soup! SMACZNEGO!
Also, try Mama’s Delicious and Simple Mushroom Sauce.
