Wintery krupnik with pearl barley and fresh herbs

Wintery krupnik with pearl barley and fresh herbs

By
From
Polska
Serves
8-10
Prep
70 mins
Photographer
Laura Edwards

Krupnik is akin to a really posh vegetable soup, much loved in Poland and perfect for the colder months. Like many things in life, krupnik improves over time – for me it tastes best on the third day of cooking. Like most vegetable soups in Poland, the stock is made from meat, a little trick that has caught out many an unsuspecting vegetarian!

Ingredients

Quantity Ingredient
1 large chicken thigh
4 carrots, grated
1 celeriac, peeled and grated
1 parsnip, grated
1 leek, chopped
2 bay leaves
6 allspice berries
6 whole black peppercorns
4 potatoes, peeled and cubed
200g pearl barley
handful bacon lardons
1 teaspoon caster sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh lovage
salt, to taste
black and white pepper, to taste

Method

  1. Place the chicken thigh in a large pan with the carrots, celeriac, parsnip, leek and bay leaves. Add enough water to cover and bring to a boil and then turn right down to a simmer and cook over a low heat for 20 minutes.
  2. Add the allspice berries, peppercorns, potatoes and pearl barley to the pan and simmer for 30–40 minutes, until both the potatoes and pearl barley are cooked.
  3. Meanwhile, fry the bacon lardons until crispy while the soup is simmering.
  4. Add the sugar to the soup and season with salt and both peppers. Add the fresh and dried herbs and continue to cook over a very low heat for a further 5–10 minutes.
  5. Finally, add the bacon bits to the pan and serve.
Tags:
polish
eastern european
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