Krupnik

Name: Krupnik
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1/2 cup pearl barley, rinsed; 6 cups chicken broth; 2 medium carrot, diced; 2 small parsley root (or parsnip), diced; 2 celery stalks, diced; 2 leeks leek (white and light green parts), sliced; 1 lb Yukon Gold potatoes, diced; 2 bay leaves; 1 tsp dried marjoram; 1 tsp kosher salt; 1/2 tsp ground black pepper; 2 tbsp fresh flat-leaf parsley, chopped

90 minEasyServes 4300 cal/serving

PolishSoupStovetopStandardDairy-FreeEgg-FreeNut-FreeSoy-Free

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Ingredients

1/2 cup pearl barley, rinsed
6 cups chicken broth
2 medium carrot, diced
2 small parsley root (or parsnip), diced
2 celery stalks, diced
2 leeks leek (white and light green parts), sliced
1 lb Yukon Gold potatoes, diced
2 bay leaves
1 tsp dried marjoram
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Pour 6 cups chicken broth into a large pot and add rinsed 1/2 cup pearl barley. Bring to a boil, then reduce to a gentle simmer.
2

Cook the barley for 30 minutes, skimming any foam from the surface.
3

Add 2 medium diced carrot, 2 small diced parsley root (or parsnip), 2 diced celery stalks, and 2 leeks sliced leek (white and light green parts). Simmer 15 minutes more.
4

Add 1 lb diced Yukon Gold potatoes, 2 bay leaves, and 1 tsp dried marjoram. Simmer 20 minutes, until the potatoes and barley are tender.
5

Remove 2 bay leaves. Season with 1 tsp kosher salt and 1/2 tsp ground black pepper, and taste the broth before serving.
6

Ladle into bowls and scatter 2 tbsp chopped fresh flat-leaf parsley over each serving.

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Questions

What is Krupnik?

Polish pearl barley soup built on a clear chicken broth with carrot, parsnip, leek, potato, and marjoram. It is a simple, filling winter soup that is common across Poland and often served with a little parsley on top. This reference files it under Polish soup: made on the stovetop, rated easy and about 90 minutes start to finish.

How long does Krupnik take?

As written, 90 minutes: 20 of prep and 70 of cooking. The longest single stretch is step 2 (30 minutes): "Cook the barley for 30 minutes, skimming any foam from the surface."

What can I use instead of leeks in Krupnik?

The entry for Krupnik calls for 2 leeks leek (white and light green parts), sliced. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I make Krupnik gluten-free?

Yes. The gluten in Krupnik is 1/2 cup pearl barley, rinsed. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

How long does Krupnik keep?

Refrigerate Krupnik for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The barley will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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