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Polish Vegetable Barley Soup (Krupnik)
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Source: https://recipheon.com/en/recipes/soups/polish-vegetable-barley-soup-krupnik
About this recipe
Polish vegetable barley soup, or krupnik, is a filling meatless soup made with vegetable broth, barley, potatoes, carrot, and celery root. Barley thickens the broth and gives it a characteristic home-style texture, while the vegetables form a mild base. Potatoes make the soup more substantial. Watch the barley near the end of cooking so it becomes tender without breaking down completely.
Ingredients
80 g barley
3 potatoes
1 carrot
a piece of celery root
1 liter vegetable broth
Steps
Rinse the barley. Dice the potatoes, slice the carrot into half-moons, and cut the celery root into small pieces.
Pour the broth into a saucepan and bring to a gentle boil. Add the carrot, celeriac and barley, then stir. Check the barley's cooking time on the package: add the potatoes when about 15–18 minutes remain. For barley requiring 25–30 minutes, this will be after about 10 minutes of cooking.
Add the potatoes and simmer over low heat for about 15–18 minutes, stirring along the bottom regularly. Check a potato piece and a few barley grains; both should be tender without hard centers. Cook longer if needed.
Stir the barley soup from the bottom and serve once all ingredients are tender. Do not leave it on the heat for long after cooking; the barley continues to absorb broth and the soup will gradually thicken.
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