Krupnik (Polish Vegetable Barley Soup)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 7-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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