This nourishing Polish soup, known as Krupnik, combines the heartiness of pearl barley with tender chicken and root vegetables to create a comforting, therapeutic dish that’s both delicious and healing for the digestive system.
Ingredients
For the Broth:
- 400g (14 oz) chicken thighs (about 3 pieces)
- 1 whole unpeeled onion
- 1/2 carrot
- 3 liters (12.7 cups) water
- Salt to taste
For the Soup:
- 100g (3.5 oz) pearl barley, rinsed
- 3 medium potatoes, diced
- 2 bay leaves
- 3-4 allspice berries
- 1 parsley root, grated
- 1 small piece celery root, grated
- 1/2 carrot, grated
- Fresh dill for garnish
Instructions
- Prepare the Broth
- Place chicken thighs in a 3-liter pot
- Make a cross-cut in the whole unpeeled onion
- Cut half carrot into pieces
- Add water and bring to boil
- Skim off any foam that forms
- Add salt and simmer covered on low heat
- Cook the Base
- Remove cooked chicken and vegetables from broth
- Add rinsed pearl barley to the broth
- Simmer on low heat
- Add Vegetables
- Add diced potatoes
- Add bay leaves and allspice
- Grate and add parsley root
- Grate and add celery root
- Grate and add remaining carrot
- Finish the Soup
- Shred chicken meat using a fork
- Return meat to soup
- Adjust salt to taste
- Add chopped fresh dill
- Simmer for 1 more minute
Nutritional Information
Per serving (6 servings):
- Calories: 285
- Protein: 18g
- Carbohydrates: 42g
- Fiber: 6g
- Fat: 7g
- Sodium: 580mg
Timing:
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
Tips and Tricks
- Keep onion skin on for golden color
- Rinse barley thoroughly before using
- Grate roots fresh for maximum flavor
- Use chicken thighs for richer broth
- Skim foam for clearer soup
Variations and Substitutions
- Replace chicken with turkey or duck
- Use rice instead of barley
- Add leeks or celery stalks
- Include mushrooms for earthier flavor
- Use different root vegetables
Common FAQs
Q: Why leave onion skin on?
A: It adds golden color and nutrients to broth.
Q: Can I use chicken breast?
A: Yes, but thighs provide more flavor.
Q: How long does barley need to cook?
A: About 30-40 minutes until tender.
Q: Is this soup freezer-friendly?
A: Yes, freezes well for up to 3 months.
Storage and Make-Ahead Tips
- Store in refrigerator up to 5 days
- Freeze in portions up to 3 months
- Reheat gently on stovetop
- Add fresh herbs when reheating
- Barley may thicken when stored; thin with broth
This traditional Polish soup is not only delicious but also therapeutic, making it perfect for cold days or when you need a nourishing, healing meal. The combination of pearl barley, root vegetables, and tender chicken creates a satisfying soup that’s both comforting and nutritious.
