Krupnik Food

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KRUPNIK



Krupnik image

A delicious, traditional Polish soup featuring barley and vegetables!

Provided by polishhousewife

Categories     Soup

Time 2h

Number Of Ingredients 16

3 chicken thighs
18 cups water (4 liters)
4 small dried mushrooms
1 medium onion, diced
1 clove garlic, minced
2 large carrots, diced
1 small parsnip, diced
2 ribs celery or 3/4 cup celery root, diced
2 bay leaves
3 whole allspice berries
5 black peppercorns
1 teaspoon salt
1 large Russet potato (about 3 1/2 cups), diced
1/2 - 1 cup barley
fresh parsley and dill, snipped
salt & ground pepper

Steps:

  • Add the chicken thighs and water to a large pot and bring to a boil. Simmer for 3o minutes while preparing the mushrooms and dicing the vegetables. Skim off any foam.
  • Add the dried mushrooms to a small bowl or glass, add enough boiling water to cover. You might need to place another bowl or glass on top of the mushrooms to keep them immersed in the water.
  • After 30 minutes, remove the mushrooms from the water; dice and add to the soup. Decant the mushroom water, adding it to the soup, but leave any sediment that has collected at the bottom in the bowl or glass. Add the onion, garlic, carrots, parsnip, celery, bay leaves, allspice, peppercorns, and 1 teaspoon salt. Simmer for an hour.
  • Add the potato and barley. Simmer until they are tender, 20 - 30 minutes. Carefully, remove the chicken thighs, shred the meat and return to the soup (or use as dog treats). Taste and add salt and pepper to taste. Garnish with snipped parsley and dill.

Nutrition Facts : ServingSize 1 1/2 cup serving, Calories 123 calories, Sugar 2 g, Sodium 255.5 mg, Fat 1.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 17.8 g, Fiber 3.4 g, Protein 9.5 g, Cholesterol 35 mg

TRADITIONAL KRUPNIK: POLISH BARLEY SOUP WITH POTATOES AND PORK RIB



Traditional Krupnik: Polish Barley Soup with Potatoes and Pork Rib image

Classic Krupnik soup is a classic that never fails to satisfy. Based on a pork rib broth and barley, it will give you that warm, comforting 'ahhhhhhhhh' feeling.

Provided by Adapted by Kasia

Categories     Polish Soups

Time 2h50m

Number Of Ingredients 12

14 oz (just under 1 lb, 400 g) Pork ribs
2 Chicken wings
4 Bay leaves
5 Allspice berries
1 Carrot
1 Parsley root
1 Onion
¾ cup (150 g) Barley grits, medium-ground
1lb (almost 500 g) potatoes
2 tbsp Parsley leaves, chopped
Salt
Pepper

Steps:

  • Wash the ribs and place them into a large (5 US qt / 5 litre or larger) cooking pot, together with chicken wings, bay leaves and allspice.
  • Peel carrot and parsley root and chop them into large pieces. Pour about 4 liters (around 1 gallon) of cold water.
  • Cook for about an hour, skimming scum from the surface.
  • Next, remove the vegetables, cool them down and cut into smaller pieces. Continue cooking the ribs until they're tender.
  • Peel and cut the onion in half, char it on a dry frying pan and add to the rib stock.
  • When the ribs are soft & tender, pull them out of the broth and separate the meat from the bones. Tear the meat into smaller pieces.
  • Peel & dice potatoes. Add barley and potatoes into the soup. Cook for about 30 minutes.
  • Finally, add meat and vegetables. Season the soup with salt and pepper.
  • Serve with chopped parsley.

Nutrition Facts : ServingSize 1

KRUPNIK (POLISH VEGETABLE BARLEY SOUP)



Krupnik (Polish Vegetable Barley Soup) image

Soup is an essential part of the main meal of the day in Poland. Krupnik is a popular soup made of barley in rich chicken stock with vegetables and chunks of meat, garnished with sour cream.

Provided by littleturtle

Categories     One Dish Meal

Time 3h30m

Yield 7-8 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 359.4, Fat 15.3, SaturatedFat 7.8, Cholesterol 38.8, Sodium 775.3, Carbohydrate 42.5, Fiber 5.7, Sugar 6.8, Protein 14

KRUPNIK (POLISH MUSHROOM BARLEY SOUP)



Krupnik (Polish Mushroom Barley Soup) image

This is my M-I-l's recipe for Mushroom Barley soup, which is made with dried "cepe" (aka porcini) mushrooms. Other dried mushrooms may be substituted....of course that will change the flavor of the soup. Making it with chicken stock or with a meat bone (instead of water), will give it a richer flavor.

Provided by Dee514

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -1 1/2 ounce dried porcini mushrooms (cepes)
13 cups water or 13 cups stock (or more)
2 small carrots (optional)
2 small turnips (optional)
2 small onions
2 medium potatoes (optional)
2 stalks celery & leaves (optional)
3/4 cup pearl barley
sour cream (optional)

Steps:

  • Soak the cepes in a little water for 15 minutes, until they soften.
  • Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
  • Chop the softened mushrooms in the food processor, and add them to the pot.
  • Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
  • The barley will thicken the soup.
  • Add water if necessary, to thin it.
  • Serve with sour cream, especially if the soup was made with water instead of broth.

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