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
Servings: 4
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.
Add the barley and cook for 10 minutes.
Add the potatoes and cook for another 15–20 minutes, until the potatoes and barley are tender and the chicken is cooked through. Near the end, add 1 teaspoon salt and 1/4 teaspoon black pepper.
Let the krupnik rest for 5 minutes before serving so the barley can thicken the broth slightly.
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