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Krupnik (Polish Barley Soup)
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Source: https://recipheon.com/en/recipes/soups/krupnik-polish-barley-soup
About this recipe
Krupnik is a classic, hearty Polish barley soup with chicken thigh meat, potatoes, carrot, and celery root. The barley gives the soup a thick, slightly sticky, home-style texture, while the chicken deepens the flavor of the broth. Potatoes and vegetables make the soup filling enough to serve as a meal on its own. For the best result, simmer it gently until the barley is tender and the broth develops a richer flavor.
Ingredients
300 g boneless chicken thigh meat with the skin removed
80 g barley
3 potatoes
1 carrot
a piece of celery root
1.5 liters water
1 teaspoon salt
1/4 teaspoon black pepper
Steps
Cut the chicken thigh meat into smaller pieces, rinse the barley, dice the potatoes, and cut the carrot and celery root into small pieces.
Place the chicken in the cold water, bring to a boil, and skim off the foam. Add the carrot and celery root, then simmer over low heat for 25 minutes.
Check the barley's cooking time on the package and rinse according to the manufacturer's instructions. Add to the stock, stir and simmer over low heat. Add the potatoes when about 15–20 minutes remain before the barley is expected to finish; for barley requiring 25–30 minutes, this will be after about 10 minutes.
Add the potatoes and cook for about 15–20 minutes, stirring along the bottom occasionally. Check the barley and potatoes: they should be tender in the center and the meat fully cooked. Continue cooking if any ingredient is hard. Towards the end, add the listed amounts of salt and pepper.
Let the krupnik rest for 5 minutes before serving so the barley can thicken the broth slightly.
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