Polish Krupnik Soup
Delight in the comforting warmth of Polish Krupnik Soup, a traditional barley soup brimming with rustic flavors and wholesome ingredients. This hearty recipe combines tender chicken thighs, pearl barley, and an array of root vegetables like carrots, parsley root, and celery root, all simmered together with fragrant bay leaves, allspice, and earthy dried mushrooms. The result is a nourishing, richly textured dish that's perfect for chilly evenings or family gatherings. Ready in just over an hour and easy to prepare, this classic Polish soup is a wonderful tribute to Old-World cooking, offering a delicious blend of wholesome grains, protein, and aromatic herbs. Serve it piping hot, topped with a sprinkle of fresh parsley, for a true taste of Eastern Europe. Ideal keywords: Polish Krupnik Soup, barley soup, traditional Polish recipes, hearty soup recipes, Eastern European cooking.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 150 grams pearl barley
- 500 grams chicken thighs
- 2 liters water
- 2 medium carrots
- 1 medium parsley root
- 0.5 medium celery root
- 3 medium potatoes
- 20 grams dried mushrooms
- 2 bay leaf
- 3 allspice berries
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the pearl barley under cold water and set aside.
In a large pot, combine the chicken thighs with 2 liters of water. Bring to a boil, then reduce the heat to a simmer and remove any scum that rises to the top.
Add the bay leaves, allspice berries, and salt to the pot.
Peel and cut the carrots, parsley root, celery root, and potatoes into bite-sized pieces.
Add the pearl barley, dried mushrooms, and all the chopped vegetables to the pot.
Simmer the soup over low heat for about 60 minutes, stirring occasionally.
After an hour, remove the chicken thighs from the pot, shred the meat with a fork, and return it to the soup. Discard the bones.
Adjust seasoning with salt and pepper to taste.
Continue to cook for an additional 30 minutes, or until the barley and vegetables are tender.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.3 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 800 mg | 17% | |
*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.
