Krupnik (Polish Vegetable Barley Soup)
- Ready In:
- 3hrs 30mins
- Ingredients:
- 16
- Serves:
-
7-8
ingredients
- 1⁄4 ounce dried mushroom (preferably porcini)
- 2 cups boiling water
- 1⁄4 lb chicken or 1/4 lb turkey, diced into bite-sized pieces
- 1 stalk celery, finely chopped
- 1 carrot, peeled, quartered lengthwise & sliced to 1/4-inch long
- 1⁄4 lb fresh string bean, trimmed, washed
- 1 small turnip, finely chopped
- 1⁄4 cup fresh peas
- 8 cups chicken stock
- 2 tablespoons unsalted butter, cut into pieces
- 1⁄2 cup pearl barley
- 3 potatoes, sliced to 1/2-inch rounds & diced (about 1/4 lb each)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup sour cream
- 2 tablespoons fresh dill, finely cut
directions
- Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
- Drain the mushrooms (reserving water), and chop them coarsely.
- In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
- Add the stock and bring to a boil over high heat.
- Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
- Strain, setting aside chicken and vegetables and returning stock to the casserole dish.
- Melt the butter over medium heat.
- Add the barley, and stir for 1-2 minutes (do NOT let barley brown).
- Add the barley and butter to the stock and bring to a boil over high heat.
- Reduce to low heat and simmer, partially covered for 10 minutes.
- Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
- Return chicken and vegetables to the soup.
- Add water if needed, to thin the soup.
- Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
- Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.
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RECIPE SUBMITTED BY
littleturtle
United States