Krupnik Polish Mushroom Barley Soup
Warm, hearty, and brimming with earthy flavors, Krupnik Polish Mushroom Barley Soup is a comforting classic that showcases the rustic charm of Polish cuisine. This wholesome recipe combines tender pearl barley, sweet root vegetables like carrots and parsnips, and the deep, savory richness of dried porcini mushrooms, all simmered together in a fragrant broth infused with bay leaves and allspice. Perfect for cozy dinners or a nourishing lunch, this soup is both filling and nutrient-packed. Whether you choose chicken stock or vegetable stock, this dish is incredibly versatile, making it suitable for vegetarians as well. Ready in just over an hour, Krupnik is a true celebration of one-pot simplicity and old-world flavors, elegantly finished with fresh parsley for a vibrant touch. Dive into this savory bowl of tradition and warmth!
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Recipe Information
Ingredients
- 30 grams dried porcini mushrooms
- 150 grams pearl barley
- 1.5 liters chicken stock or vegetable stock
- 2 medium carrots
- 1 medium parsnip
- 2 medium potatoes
- 1 medium onion
- 2 tablespoons butter or oil
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces bay leaves
- 4 pieces allspice berries
Instructions
Rinse the dried porcini mushrooms thoroughly to remove any grit. Place them in a bowl and cover with 1 cup of warm water. Let soak for 20 minutes. Reserve the soaking liquid and chop the softened mushrooms finely.
While the mushrooms are soaking, rinse the pearl barley under cold water until the water runs clear. Set aside.
Peel and dice the carrots, parsnip, and potatoes into bite-size pieces. Finely chop the onion.
In a large soup pot, heat the butter or oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the diced carrots and parsnip to the pot and sauté for another 5 minutes, stirring occasionally.
Stir in the rinsed barley and chopped porcini mushrooms. Cook for 2 minutes, then pour in the chicken or vegetable stock, the reserved mushroom soaking liquid (strained through a fine sieve to remove any grit), and add the bay leaves and allspice berries.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Add the diced potatoes to the pot and season with salt and black pepper. Continue simmering for another 20-25 minutes, or until the barley and potatoes are tender.
Remove the bay leaves and allspice berries before serving. Adjust seasoning as needed.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 4.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 625 mg | 13% | |
*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.
