Polish Krupnik Soup
Warm up with a comforting bowl of Polish Krupnik Soup, a traditional pearl barley soup brimming with hearty ingredients and rustic flavors. This beloved Polish recipe combines tender chicken thighs, earthy dried mushrooms, and an array of root vegetables including carrots, parsley root, and celery root, all simmered together in a savory broth enhanced by bay leaves and allspice. The addition of pearl barley lends a delightful nuttiness and satisfying texture, while a garnish of fresh parsley adds a vibrant finish. Perfect for chilly days, this nutrient-rich soup is slow-cooked to perfection, making each spoonful a cozy taste of Polish heritage. Serve it as a wholesome family dinner or a nourishing lunch that’s both delicious and filling. Keywords: Polish Krupnik Soup recipe, homemade barley soup, traditional Polish soup, hearty chicken soup.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams pearl barley
- 500 grams chicken thighs
- 2 liters water
- 2 medium carrots
- 1 medium parsley root
- 0.5 medium celery root
- 3 medium potatoes
- 20 grams dried mushrooms
- 2 bay leaf
- 3 allspice berries
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh parsley
Directions
Step 1
Rinse the pearl barley under cold water and set aside.
Step 2
In a large pot, combine the chicken thighs with 2 liters of water. Bring to a boil, then reduce the heat to a simmer and remove any scum that rises to the top.
Step 3
Add the bay leaves, allspice berries, and salt to the pot.
Step 4
Peel and cut the carrots, parsley root, celery root, and potatoes into bite-sized pieces.
Step 5
Add the pearl barley, dried mushrooms, and all the chopped vegetables to the pot.
Step 6
Simmer the soup over low heat for about 60 minutes, stirring occasionally.
Step 7
After an hour, remove the chicken thighs from the pot, shred the meat with a fork, and return it to the soup. Discard the bones.
Step 8
Adjust seasoning with salt and pepper to taste.
Step 9
Continue to cook for an additional 30 minutes, or until the barley and vegetables are tender.
Step 10
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
| Serving size | (3627.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2354.5 |
| Total Fat 59.7g | 0% |
| Saturated Fat 17.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 470mg | 0% |
| Sodium 3102.2mg | 0% |
| Total Carbohydrate 296.6g | 0% |
| Dietary Fiber 52.6g | 0% |
| Total Sugars 21.1g | |
| Protein 166.2g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 495.2mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 6515.9mg | 0% |
Source of Calories