ReceptnaptárPearl barley soup with smoked meat (krupnik)
Krupnik is the barley soup of Polish cuisine, a regular at many family lunches. Pearl barley, root vegetables, potato and smoked meat cook together into a filling, mildly smoky soup, and dill adds freshness. On cold days a bowl is enough for lunch, and with fresh bread it is a complete meal. It takes little effort and is good the next day too.
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Ingredients
Method
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- Rinse the pearl barley thoroughly in cold water, then pre-cook it in plenty of water in a separate pan for 10 minutes and drain - this keeps the soup from turning slimy.
- Put the smoked meat in the stock, bring to the boil (high heat), then cover and simmer over low heat for 30 minutes.
- Meanwhile, cut the carrots, parsley root and potato into small cubes and chop the onion.
- Cook the onion in the butter in a frying pan over medium heat for 3-4 minutes until translucent.
- Add the root vegetables and the drained barley to the soup.
- Bring back to the boil, then turn the heat down and cook, covered, for 25-30 minutes until the barley and vegetables are tender.
- Take out the smoked meat, remove the bones, cut the meat into small pieces and return it to the soup.
- Season with salt and pepper to taste - go easy on the salt, the smoked meat is already salty.
- Stir in the chopped dill in the last few minutes.
- Serve hot with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pre-cook the pearl barley separately, as the recipe says, because that way the soup does not turn slimy.
- Go carefully with the salt, because the smoked meat adds a lot of it.
- Add the dill only at the end, because it loses its freshness in long cooking.
Frequently asked questions
Does it thicken on standing?
Yes, the barley keeps absorbing the liquid, so the next day loosen it with a little water or stock.
Can it be made without meat?
Yes, with vegetable stock and dried mushrooms, which give a smoky, woodland flavour. For a vegan version use oil instead of butter.
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More polish ideas
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- Żurek (Polish sour rye soup)
- Red beetroot soup (barszcz)
- Cold beetroot and kefir soup with dill (chłodnik litewski)
- Zupa jarzynowa (Polish vegetable soup)
- Sour rye soup with sausage (żurek)
- Spiced tripe soup (flaki)
- Sauerkraut soup with mushrooms and dill (kapuśniak)
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