Krupnik
Krupnik is a hearty Polish barley and meat soup, with a history dating back to the noble cuisine of past centuries, when it was considered a nourishing soup suited both to the working classes and to the more elaborate meals of rural manor houses. The name comes from the Polish word for groats, referring directly to the barley that forms the base of the soup's texture. It's worth noting that the name "krupnik" is also shared by a traditional Polish honey and spice liqueur, which occasionally leads to confusion, though the two have no culinary connection. Krupnik soup remains a popular winter dish across Poland, valued for its filling, comforting character, often cooked in large quantities for family meals on cold days, with the meat and vegetables varying slightly depending on the region and what is available in each cook's pantry.
Pearl barley
Hulled barley cooked until tender
Root vegetables
Potato, carrot, celeriac and parsnip
Meat broth
A rich beef or chicken stock base
Cream finish
Classically thickened with a little cream
Ingredients 4 servings
- 150 g pearl barley
- 500 g beef bones with meat
- 2 potatoes, cubed
- 2 carrots, cubed
- 1 celeriac root, cubed
- 1 parsnip, cubed
- 1 onion, chopped
- 100 ml cream
- Chopped parsley for garnish
How to make it
- 1Put the beef bones with meat in a large pot with cold water and bring to a boil, skimming off any foam that forms on the surface.
- 2Reduce the heat and let the broth simmer gently for an hour and a half, until the meat becomes tender.
- 3Remove the meat, let it cool slightly, then cut it into small pieces and set aside.
- 4Rinse the pearl barley under cold water, add it to the strained broth and cook for 20 minutes, until partially softened.
- 5Add the potatoes, carrots, celeriac, parsnip and chopped onion to the pot and continue simmering over low heat for 20-25 minutes, until the vegetables and barley are fully soft.
- 6Add the meat pieces back in and season with salt and pepper to taste.
- 7Take the pot off the heat, stir the cream into a ladleful of warm soup to temper it, then gradually incorporate it into the pot.
- 8Serve hot, with chopped parsley sprinkled on top.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
