TRADITIONAL KRUPNIK: POLISH BARLEY SOUP WITH POTATOES AND PORK RIB
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
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
POLISH HONEY-SPICED VODKA (KRUPNIK)
Steps:
- You can serve the krupnik hot immediately after making it. Or you can allow it to cool and serve it cold.
Nutrition Facts : Calories 106 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 20 g, Fat 0 g, ServingSize 1.8 quarts (38 servings), UnsaturatedFat 0 g
KRUPNIK (POLISH MUSHROOM BARLEY SOUP)
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
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.
LITHUANIAN KRUPNIKAS
Lithuanian spiced honey liqueur. Serve warm as a traditional Eastern European cold remedy - a quick heat-up in the microwave works great.
Provided by JOENAUJOKAS
Categories Drinks Recipes Liqueur Recipes
Time P14DT1h
Yield 8
Number Of Ingredients 16
Steps:
- Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside.
- Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices and vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
- The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.
Nutrition Facts : Calories 705.5 calories, Carbohydrate 96.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 10.1 mg, Sugar 93.5 g
KRUPNIK (POLISH VEGETABLE BARLEY SOUP)
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
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
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