Dairy-Free Polish Krupnik Soup
Warm and comforting, Dairy-Free Polish Krupnik Soup is a hearty delight perfect for a cozy meal. This traditional Polish barley soup gets a modern twist by skipping dairy while retaining its signature richness and nourishing ingredients. Packed with pearl barley, tender carrots, earthy mushrooms, and fragrant garlic, it’s simmered in a wholesome vegetable broth infused with dried marjoram and a hint of bay leaf for an aromatic depth. This one-pot wonder is perfect for anyone seeking a flavorful yet lactose-free dish that’s easy to prepare. Ideal for chilly nights, it’s topped off with fresh parsley for a vibrant finish. Prep in just 15 minutes, cook until the barley is melt-in-your-mouth tender, and serve it up as a satisfying dinner for the whole family! Keywords: Dairy-Free Krupnik Soup, Polish Barley Soup Recipe, Hearty Vegetable Barley Soup, Traditional Polish Soup.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 pieces celery stalks, chopped
- 3 pieces garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 200 grams mushrooms, sliced
- 1 piece bay leaf
- 1 teaspoon dried marjoram
- 8 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the pearl barley under cold running water and set aside to drain.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the chopped carrots and celery to the pot, sautéing for another 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes and sliced mushrooms, stirring to combine with the vegetables.
Add the rinsed pearl barley to the pot and mix well with the vegetable mixture.
Pour in the vegetable broth, bring the mixture to a boil, then reduce to a simmer.
Add the bay leaf and dried marjoram. Season with salt and black pepper to taste.
Cover the pot partially and let the soup simmer for about 50 minutes, or until the barley is tender and the flavors are melded.
Adjust seasoning with more salt and pepper if needed. Discard the bay leaf.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7058 mg | 307% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 48.9 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 530 mg | 41% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 7275 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
