Krupnik (read: kroopneek) 😎 it's a traditional Polish soup made from broth and barley groats. You can use either pot barley or pearl barley, as both are delicious, but pot barley is more nutritious.
The soup itself has a very long tradition in Polish cooking. Over 1000 years, to be slightly more precise, and I doubt that tradition will fade any time soon, as the soup is rather tasty.
The name comes from a very old name for barley groats - “krupy”.
It is a very filling soup, especially great for winter months. Often cooked for people with colds or feeling ill to help with a quick recovery.
Barley is one of the most, if not the most popular grain in Polish cuisine [there again, is also millet, buckwheat, rye...yes we use a lot of that healthy goodies]. 😏
The groats come in different forms but all have similar cooking time and general handling.
They are used in soups and cooked like rice to serve with many stews or sauces.
Barley has plenty to offer. Amongst many health benefits this ancient grain is containing vitamins E and B vitamins. It’s rich in calcium and fibre (insoluble and soluble).
That soluble fibre, called beta-glucan (to geeky! 😬), which creates gel-like substance in your gut, slows the digestion and absorption of nutrients, so you feel fuller for longer. Great for a packed lunchbox, so you do not feel peckish in the afternoon. 👍 Because of that "fuller for longer" quality barley promotes weight loss 👍.
It really is a powerful thing, just remember, it does contain gluten --->vnote for anyone too sensitive to gluten.
Most of the time, the traditional way of cooking krupnik is by using pork ribs broth.
This version is fully vegan, so can be enjoyed by anyone. Do not get stressed about the exact quantities of the vegetables. If you have 10g more or les, that’s fine.
Let’s get cooking:
You need a large pot (4-5 l pot).
as for first ingredients you need:
400g white potatoes (peeled and diced into 2cm cubes, roughly, of course. Do not get stressed with measuring them);
250g onion (chopped in large chunks);
250g carrots (chopped in large chunks; diagonally looks really pretty, as carrot holds its shape after cooking);
250g celeriac (chopped in large chunks. It can NOT be swapped for celery sticks!);
70g parsnip (cut into large chunks. In Poland, instead of parsnip people use the root of parsley. It is less sweet and has much more earthy flavour, so always highly recommended.);
50g leaks (green parts, cut into chunks)
4 Tbsp cooking oil
1 tsp salt
1 tsp lovage leaf (an interesting herb, which grows well in the gardens or pots. Not used very often, and that's a shame, as it adds this wonderful umami taste to the dishes. Can be used dried or fresh; it adds that meat-broth taste. Can be replaced with a veggie stock, if you can’t find it. If you use veggie stock, don’t use that 1 tsp of salt);
1tsp marjoram;
8 juniper berries;
2 bay leaves
1/2 tsp ground black pepper + mustard seeds;
1 Tbsp of fresh rosemary
Heat up oil in your pot. Add first onions and cook for about 3 minutes, stirring from time to time.
Then add all the spices above and the rest of vegetables. Cook for 3-5 minutes, stirring couple of times.
Now add spices that burn easily if cooked too long:
1/2 tsp of smoked paprika
1/2 tsp of chilly flakes
Cook for about 1 minute.
Now add:
2.5 l of water
200g barley groats
1 veggie cube [or 1 more tsp of salt]
Cover, bring to boil and then lower the heat. Simmer for 40 minutes. After that time switch off the heat, but keep the soup covered for another hour or so. This time is needed for barley to fully get soft and creamy. The soup will have almost slimy or rather creamy texture. 😃
It won’t get cold, if covered. Barley keeps heat really well.
It it gets too cold, you can always heat it up slightly before serving.
Add 5-7 Tbsp of chopped parsley 🌿to the whole pot (really important stage, as it gives the characteristic krupnik taste) and stir all together.
Taste it and add more salt or pepper to your liking.
Serve with more chopped parsley sprinkled on top.
Yum, yum, yum!
Kasia 💛💛
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