Recipe by littleturtle
Soup is an essential part of the main meal of the day in Poland. Krupnik is a popular soup made of barley in rich chicken stock with vegetables and chunks of meat, garnished with sour cream.
- 1⁄4 ounce dried mushroom (preferably porcini)
- 2 cups boiling water
- 1⁄4 lb chicken or 1⁄4 lb turkey, diced into bite-sized pieces
- 1 stalk celery, finely chopped
- 1 carrot, peeled, quartered lengthwise & sliced to 1/4-inch long
- 1⁄4 lb fresh string bean, trimmed, washed
- 1 small turnip, finely chopped
- 1⁄4 cup fresh peas
- 8 cups chicken stock
- 2 tablespoons unsalted butter, cut into pieces
- 1⁄2 cup pearl barley
- 3 potatoes, sliced to 1/2-inch rounds & diced (about 1/4 lb each)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup sour cream
- 2 tablespoons fresh dill, finely cut
Directions See How It's Made
- Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
- Drain the mushrooms (reserving water), and chop them coarsely.
- In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
- Add the stock and bring to a boil over high heat.
- Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
- Strain, setting aside chicken and vegetables and returning stock to the casserole dish.
- Melt the butter over medium heat.
- Add the barley, and stir for 1-2 minutes (do NOT let barley brown).
- Add the barley and butter to the stock and bring to a boil over high heat.
- Reduce to low heat and simmer, partially covered for 10 minutes.
- Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
- Return chicken and vegetables to the soup.
- Add water if needed, to thin the soup.
- Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
- Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.