How to Make Krupnik Soup

Krupnik soup is a hearty and satisfying Polish barley soup – krupnik – made using pearl barley, root vegetables and a small amount of porcini mushrooms (if you like). It’s deliciously satisfying and perfect to enjoy during colder months.

There are many variations of this traditional Polish soup. Some include meat, while others are vegetarian. The basic ingredients are usually barley, potatoes, carrots, leeks and sometimes dried mushrooms. Some recipes also include whey or broth.

Soups are highly adaptable and there’s no limit to the types of vegetables or herbs you can add. They’re great as a main course or as part of a light lunch or dinner.

This hearty and satisfying Polish barley soup – krupnik – is a simple yet flavoursome meal which takes less than an hour to prepare. It’s perfect for those who need quick, easy and healthy meals which taste great!

Firstly, a tip: soak your grains and beans in water for a few hours or overnight before cooking them. This improves your digestive process and makes them easier to digest. It’s also a great way of making sure you get the full nutritional benefits of these foods.

For this recipe, I’ve used a combination of pearl and hulled barley – both cooked in a little water. The hulled variety is rich in minerals and vitamins. This makes it the ideal grain to cook up for this soup.

Once you have all your ingredients prepared, it’s a quick and simple job to throw it all together in a large soup pan or Dutch oven. Then just let it simmer until the barley and vegetables are soft – about 10 minutes for quick cooking barley and 40-50 minutes for regular barley.

It’s a delicious, nutritious, and filling soup that can be enjoyed on its own or with a dollop of plant-based sour cream. It’s also a great dish to make ahead and freeze in re-sealable containers for up to 3 months.

If you’re making a vegan version, replace the chicken stock with vegetable broth instead. You can also use a mixture of vegetable stock and water, just keep in mind that the soup will thicken more when it sits.

The soaking liquid can be saved and added to the soup for extra flavour later on or it can be mixed with fresh sauteed mushrooms, which are traditionally served with krupnik soup.

I’ve also made a savoury version with bacon or spare ribs added to the mix and enjoyed it with a dollop of sour cream!

This is a great soup for anyone looking to try something different and flavourful. It’s packed with nutrients, protein and fibre, as well as being a source of folate, iron, selenium, copper and magnesium.

To add even more flavour, I recommend adding some fresh dill to the mixture at the end of cooking. The dill will help to balance out the sweet and salty taste of the other ingredients.

If you want to make this as a meal, serve the soup with a good quality bread and a dollop of sour cheese if you like.