Krupnik (Polish Beef Barley Soup)

Krupnik was one of my favorite soups growing up. It’s rich scent of mushrooms combined with the beef and barley make it a very satisfying and hearty meal. The original recipe from “Kuchnia Polska” instructs you to cook the vegetables whole, then remove and dice them, strain the broth, cook the barley separately in the broth and combine everything together at the end. I find that this is mostly a pain and doesn’t necessarily add to the flavor or texture of the soup. Therefore I choose a more simplified approach.    

INGREDIENTS makes 6 servings

1/2 lb beef, preferably bone-in

4 dried mushrooms (ideally porcini / borowiki / bolets or another european mushroom)

7 – 8 cups water

1 Tbs salt (or the all purpose seasoning Vegeta)

1 carrot, peeled and diced

1 parsley root (can substitute parsnip), peeled and diced

1 small celery root, peeled and diced

1 leek, light green and white part only, sliced

1/2 cup barley

2 medium potatoes, diced

chopped fresh parsley (garnish)

2 Tbs butter (optional)

INSTRUCTIONS

• 1/2 lb beef, preferably bone-in
• 4 dried mushrooms (ideally porcini / borowiki / bolets or another european mushroom)
• 7 cups water
• 1 Tbs salt or to taste

1. Pour the water into a large pot. Add salt, the beef, and the mushrooms. Boil for 90 min. Once the meat is tender, remove it as well as the mushrooms from the pot. Dice the meat and remove the bone if necessary. Dice the mushrooms. Place the diced meat and mushrooms back into the broth.

• 1 carrot, peeled and diced
• 1 parsley root (can substitute parsnip), peeled and diced
• 1 small celery root, peeled and diced
• 1 leek, light green and white part only, sliced
• 1/2 cup barley
• 2 Tbs butter (optional)

2. Add in the diced carrot, parsley root, celery root, sliced leek, and barley. You may also drop 2 Tbs of butter into the broth at this time. Boil for 20 min.

• 2 medium potatoes, diced

3. Add in the diced potatoes and boil for another 20 min, until all of the vegetables are tender, the potatoes are cooked through, and the barley is soft. If the soup is becoming too thick or salty, add 1 more cup of water.

• chopped fresh parsley (garnish)

4. Serve the soup hot, in bowls. Garnish with fresh chopped parsley.