Name: Polish Krupnik (Barley) Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 people
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)

Jump to Recipe Print Recipe

‘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.

Top down view of chopped onions and barley with chicken leg and spoon in large pot.

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.

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.

Chunky vegetable barley soup in large pot with spoon, and porcini mushrooms in small dish with water in top right corner.

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.

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!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!