Polish Barley Soup (Krupnik)Beginner
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Polish Barley Soup (Krupnik)

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Krupnik is a traditional Polish soup made with meat broth pearl barley and root vegetables. Barley is cooked until tender and naturally thickens the soup while vegetables add sweetness and depth. Soup is mild aromatic and comforting and is commonly served as an everyday family meal. Proper timing of adding barley and potatoes ensures balanced texture and even cooking.

By Karel R.
Total1 hr 30 mins
Prep20 mins
Cook1 hr 10 mins
Servings6
DifficultyBeginner

Preparation

9 steps · tap a step to mark it done

  1. Rinse chicken under cold water and place in a large pot. Pour in water and bring slowly to a boil. Skim off foam that forms on the surface. If using, cook bacon, until crisp.

  2. Add bay leaves allspice berries and peeled whole onion. Reduce heat and simmer gently for about 30 minutes so broth develops flavor.

  3. Rinse pearl barley under cold water. Add barley to simmering broth and cook for about 20 minutes until grains begin to soften.

  4. Peel carrots parsley root and celery root and cut into small cubes. Add vegetables to soup and continue cooking.

  5. Peel potatoes and cut into medium cubes. Add potatoes to pot and cook until vegetables and barley are tender.

  6. In a small pan melt butter and add finely chopped garlic. Cook briefly until fragrant but not browned.

  7. Add butter and garlic mixture to soup. Season with salt and black pepper to taste.

  8. Remove soup from heat. Discard bay leaves allspice and whole onion.

  9. Sprinkle chopped fresh parsley and optional crispy bacon into soup just before serving. ENJOY!

Cook’s note

Barley thickens soup naturally as it cooks.
Adding potatoes later prevents them from overcooking.
Soup tastes even better the next day.
Consistency can be adjusted with hot water if needed.

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