Vegetarian Polish Krupnik Soup
Dive into the hearty goodness of Vegetarian Polish Krupnik Soup, a comforting twist on a traditional Polish classic. This fragrant barley soup boasts a symphony of fresh vegetables including carrots, parsnip, celery, and potatoes, enhanced with the earthy depth of dried mushrooms and subtle seasoning from bay leaves and thyme. Simmered in a rich vegetable broth, the tender pearl barley brings an irresistible texture to every spoonful. Perfect for chilly days or as a wholesome meal, this vegetarian soup is both nutrient-packed and deeply satisfying. Garnished with a sprinkle of fresh parsley, it's a true taste of Polish culinary tradition—entirely meat-free and brimming with flavor. Keywords: Vegetarian Polish soup, Krupnik recipe, barley soup, Polish comfort food.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 3 tablespoons butter
- 1 large, chopped onion
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 medium, sliced parsnip
- 3 medium, peeled and diced potatoes
- 8 cups vegetable broth
- 0.5 oz dried mushrooms
- 2 bay leaves
- 1 teaspoon, dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Rinse the pearl barley under cold water until the water runs clear and set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the carrots, celery, and parsnip into the pot, and continue cooking for another 5 minutes, stirring occasionally.
Add the diced potatoes, rinsed barley, and pour in the vegetable broth.
Add the dried mushrooms, bay leaves, thyme, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40 minutes, or until the barley and vegetables are tender.
Once cooked, adjust seasoning with additional salt and pepper if needed.
Before serving, remove the bay leaves and sprinkle with fresh parsley over each bowl.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 6884 mg | 299% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 55.9 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 559 mg | 43% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 7295 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.
