Krupnik (Polish Vegetable Barley Soup) Recipe

Name: Krupnik (Polish Vegetable Barley Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ounce dried mushroom (preferably porcini); 2 cups boiling water; 1/4 lb chicken or 1/4 lb turkey, diced into bite-sized pieces; 1 stalk celery, finely chopped; 1 carrot, peeled, quartered lengthwise & sliced to 1/4-inch long; 1/4 lb fresh string bean, trimmed, washed; 1 small turnip, finely chopped; 1/4 cup fresh peas; 8 cups chicken stock; 2 tablespoons unsalted butter, cut into pieces; 1/2 cup pearl barley; 3 potatoes, sliced to 1/2-inch rounds & diced (about 1/4 lb each); 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup sour cream; 2 tablespoons fresh dill, finely cut

Servings: persons

1/4 ounce dried mushroom (preferably porcini)
2 cups boiling water
1/4 lb chicken or 1/4 lb turkey, diced into bite-sized pieces
1 stalk celery, finely chopped
1 carrot, peeled, quartered lengthwise & sliced to 1/4-inch long
1/4 lb fresh string bean, trimmed, washed
1 small turnip, finely chopped
1/4 cup fresh peas
8 cups chicken stock
2 tablespoons unsalted butter, cut into pieces
1/2 cup pearl barley
3 potatoes, sliced to 1/2-inch rounds & diced (about 1/4 lb each)
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
2 tablespoons fresh dill, finely cut

1
Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
2
Drain the mushrooms (reserving water), and chop them coarsely.
3
In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
4
Add the stock and bring to a boil over high heat.
5
Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
6
Strain, setting aside chicken and vegetables and returning stock to the casserole dish.
7
Melt the butter over medium heat.
8
Add the barley, and stir for 1-2 minutes (do NOT let barley brown).
9
Add the barley and butter to the stock and bring to a boil over high heat.
10
Reduce to low heat and simmer, partially covered for 10 minutes.
11
Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
12
Return chicken and vegetables to the soup.
13
Add water if needed, to thin the soup.
14
Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
15
Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.

2150

kcal

Calories

157

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 ounce dried mushroom (preferably porcini), 2 cups boiling water, 1/4 lb chicken or 1/4 lb turkey, diced into bite-sized pieces, 1 stalk celery, finely chopped, and more.

Yes, Krupnik (Polish Vegetable Barley Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Krupnik (Polish Vegetable Barley Soup)

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