Krupnik Polish Mushroom Barley Soup Recipes

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

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

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

Ingredients

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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