‘Krupnik’ soup is a traditional Polish dish, satisfying and simple to make, perfect to enjoy during colder months. It is made using pearl barley, root vegetables and a small amount of porcini mushrooms. It can be made with or without meat and in this post I will explain both options.
‘Krupnik’ soup is one of the most popular soups in Poland. It’s deliciously satisfying, easy to make and very adaptable. It can be made with lots of different vegetables, with or without meat, and you can make it as thick and hearty as you like. In Poland it is most often made using pearl barley or barley grits, but in this recipe I am using widely available pearl barley (you are likely to find barley grits in Polish delicatessens).
To make a vegetarian version of krupnik soup simply omit the meat and use vegetable stock. Follow the rest of the steps as per instructions.
Other vegetables you might like to use in Polish barley soup include leek and turnip. Butternut squash or sweet potato would make good swaps for white potatoes. This is all down to personal preference. You could also make this soup a little thicker, almost stew-like, by using more vegetables as well as barley (though bear in mind barley will expand so this soup will thicken naturally the next day).
If you like this Polish barley soup recipe you might also like this chunky chicken and potato soup I made a few weeks ago. Check out also this leftover turkey vegetable soup with beans.
Equipment you’ll need
- Kitchen scales/measuring cup
- Chopping board, knife and vegetable peeler
- Small bowl for soaking the porcini
- Large pot with lid and spoon
How to make Polish krupnik soup: step-by-step
1.In a pot heat up 2 tablespoons of oil, add the bay leaf, onions and cook gently for 3 minutes until softened. Add the barley, stir, then move the mixture to the side and add the chicken (if using). Cook for 2 minutes on each side.
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2. Add half of the stock, stir, cover and bring to the boil. In the meantime place the porcini in a small bowl, add a bit of water and gently rub with your fingertips to remove any grit. Rinse then soak the porcini (for a few minutes) in 3 tablespoons of water while you prepare the vegetables.
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3. Add the chopped vegetables, the rest of the stock as well as the porcini (along with the water from soaking) into the pot. Cover, bring to the boil again, then simmer gently for about 40 minutes or until the vegetables and barley are fully cooked.
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4. Remove from the heat and carefully take the chicken out of the pot. Separate the meat form the bone and place the meat back in the pot. Add finely chopped fresh herbs, adjust the seasoning as necessary and serve.
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Top tips for making chicken barley soup
- Chicken: Use either 1 skinless chicken leg or 2 chicken thighs. I do not recommend using chicken breast as it will become tough after prolonged cooking.
- Make it vegetarian: You can easily make this soup vegetarian simply by not using the chicken. Follow the rest of the steps as per instructions.
- Extras: Serve this chicken barley soup with either finely chopped dill or parsley (or a bit of both). I also like to add a drizzle of soy sauce for a richer flavour. This soup is often served with a dollop of sour cream.
- Refrigerate leftovers for up to 4 days. This soup might thicken after a while so add a splash of water and adjust the seasoning if needed.
- Freeze individual portions for up to 3 months.
Keep in touch!
If you make this Polish barley soup I’d love to know how it turned out for you. Let me know in the comments below, thanks!
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Polish Krupnik (Barley) Soup
Ingredients
- 1 chicken leg or 2 chicken thighs, skinless
- 80 g pearl barley rinsed
- 3 g dried porcini mushrooms
- 1 medium onion finely chopped
- 2 medium potatoes peeled, cubed
- 1 small/medium carrot peeled, cubed
- 1 small parsnip peeled, cubed
- 70 g celeriac peeled, cubed
- 1 bay leaf
- 2 tbsp olive oil
- 1400 ml vegetable/chicken stock hot
- Sea salt and pepper to taste
- 1.5 tbsp dill or parsley or a bit of both, finely chopped
Instructions
- In a pot heat up 2 tablespoons of oil, add the bay leaf, onions and cook gently for 3 minutes until softened. Add the barley, stir, then move the mixture to the side and add the chicken
(if using). Cook for 2 minutes on each side. - Add half of the stock, stir, cover and bring to the boil. In the meantime place the porcini in a small bowl, add a bit of water and gently rub with your fingertips to remove any grit. Rinse then soak the porcini (for a few minutes) in 3 tablespoons of water while you prepare the vegetables.
- Add the chopped vegetables, the rest of the stock as well as the porcini (along with the water from soaking) into the pot. Cover, bring to the boil again, then simmer gently for about 40 minutes or until the vegetables and barley are fully cooked.
- Remove from the heat and carefully take the chicken out of the pot. Separate the meat form the bone and place the meat back in the pot. Add finely chopped fresh herbs, adjust the
seasoning as necessary and serve.
Notes
- Chicken: Use either 1 skinless chicken leg or 2 chicken thighs. I do not recommend using chicken breast as it will become tough after prolonged cooking.
- Make it vegetarian: You can easily make this soup vegetarian simply by not using the chicken. Follow the rest of the steps as per instructions.
- Extras: Serve this soup with either finely chopped dill or parsley (or a bit of both). I also like to add a drizzle of soy sauce for a richer flavour. This soup is often served with a dollop of sour cream.
- Refrigerate leftovers for up to 4 days. This soup might thicken after a while so add a splash of water and adjust the seasoning if needed.
- Freeze individual portions for up to 3 months.
Nutrition
Recipe link parties
I am bringing this Polish barley soup recipe to #CookBlogShare, which I am hosting this week for the very last time!
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
One of my favourite soups when growing up. I love a soup with a bit of substance to it and pearl barley definitely won’t leave you hungry. Absolutely delicious!
Thank you, I must admit I personally prefer chunky filling soups to pureed soups.
What a great recipe, I do love a proper broth, particularly one containing pearl barley. A great Winter warming bowl of soup.
Thank you Lesley, for me soup is essential this time of year, which unfortunately drives the kids crazy! A daily bowl of soup is one of their food nightmares:)
Love barley!! Look great Monika❤️
Thanks for the recipe! I don’t know why but I don’t use barley, porcini, or parsnips enough but every time I use those ingredients I end up really liking it!!