What is Polish Krupnik Soup?
Krupnik, or Polish barley soup, is a traditional dish made from pork, barley, and vegetables. This soup is both hearty and nutritious, commonly enjoyed in Polish households, especially during cold weather.
The name comes from the Polish word for barley, krupa and the soup has a rich history of warming families for generations. This version of krupnik is made with a flavorful broth, simmered with pork ribs or chicken, smoked bacon, and a variety of fresh vegetables.
Why I Love This Polish Barley Soup Recipe
This delicious Polish Soup with Barley, also known as Krupnik, is the heartwarming soup, perfect for cold and gloomy days. Learn how to make this dish with our simple recipe! It is one of my favorite Polish soups, that Your whole family will love!
And if You liked this soup, I also highly recommend trying this delicious Polish Kapuśniak – Sauerkraut soup.
The Heartwarming History of Krupnik
Krupnik, a classic Polish soup, has been a staple in Polish households for generations. Made with barley, meat, and vegetables, this nutritious and hearty dish is perfect for cold days.
Its name, derived from “krupa,” the old Polish word for barley, hints at the main ingredient that gives this soup its rich texture and flavor. Traditionally enjoyed as a comforting meal, krupnik’s simple ingredients and preparation make it an enduring favorite.
Key Ingredients & Substitutions for Polish Barley Soup
Pork ribs (or chicken pieces): This adds depth and richness to the broth. You can also use turkey for a lighter option.
Smoked bacon: Adds a smoky flavor to the broth, but you can omit this if preferred.
Pearl barley: The star ingredient of the dish, giving the soup its name. If you don’t have barley, farro or rice can be used as substitutes.
Root vegetables: Carrots, parsnips, celery root, and leeks contribute to the flavor and nutrition of the soup. You can also add potatoes or cabbage for variety.
Bay leaves and allspice berries: Essential spices that give the broth its traditional Polish flavor.
Marjoram: Adds a touch of herbal flavor. You can substitute with oregano if necessary.
Tools You’ll Need
- Large Pot: To cook the broth and soup.
- Strainer: For removing solids from the broth.
- Sharp Knife: To dice vegetables and cut meat.
- Wooden Spoon: To stir the soup and break apart the meat.
Step-by-Step Instructions for Barley Soup
Prepare the Broth
1. In a large pot, combine the pork ribs or chicken pieces, smoked bacon, water, bay leaves, allspice berries, and whole onion. Bring to a boil, then reduce heat and simmer for 1 hour.
Add Vegetables
2. Remove the meat and strain the broth. Return the broth to the pot and add the diced carrots, parsnips, celery root, and leeks. Cook for 20 minutes.
Add Barley and Potatoes
3. Add the rinsed barley and diced potatoes to the pot. Simmer for an additional 30 minutes or until the barley and potatoes are tender.
Season the Soup
4. Remove the whole onion and bay leaves. Shred the cooked meat and return it to the pot. Add marjoram, salt, and pepper to taste. Let the soup simmer for another 10 minutes.
Serve
5. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
How To Store and Serve Krupnik
Proper storage and serving tips can help you enjoy krupnik at its best:
Storage Tips:
- Store leftover krupnik in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat, adding a bit of water if the soup has thickened too much.
Serving Tips:
- Serve krupnik hot, garnished with fresh parsley for added flavor and color.
- Pair it with crusty bread or a side of sourdough rye bread for a complete meal.
Expert Tips for Perfect Krupnik
For a flawless Polish barley soup, consider these expert tips:
Use Quality Meat: Choosing a good quality chicken, turkey, or pork ribs can enhance the flavor of the broth.
Soak Barley: Soak the barley for a few hours before cooking to reduce cooking time and achieve a softer texture.
Customize Vegetables: Feel free to add more vegetables like carrots or celery for additional flavors.
Customizing Your Krupnik
Feel free to experiment with different ingredients to make this Polish barley soup your own. You can add more vegetables, use different types of meat, or even make a vegetarian version. The possibilities are endless, allowing you to enjoy a new variation of krupnik each time you make it.
Enjoy making and savoring this traditional Polish krupnik, a true comfort food that warms both body and soul.
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Krupnik – Polish Barley Soup
- Total Time: 2 hours 10 minutes
- Yield: 8 1x
Description
This traditional Polish barley soup is a comforting and hearty dish. Perfect for a main course, this recipe brings a taste of Poland to your kitchen.
Ingredients
- 1 lbs Pork ribs (or chicken pieces)
- 100 gram Smoked bacon
- 1 large Carrot (peeled and diced)
- 1 Parsnip (peeled and diced)
- 1 piece of Celery root
- 1 Leek (cleaned and sliced)
- 2 liters Water
- 1 cup Pearl barley (rinsed)
- 5 medium Potatoes (peeled and diced)
- 1 Onion (peeled)
- 2 Bay leaves
- 3 Allspice berries
- 1 tsp Marjoram
- Salt and pepper (to taste)
- 2 tbsp Fresh parsley
Instructions
- Prepare the Broth: In a large pot, combine the pork ribs or chicken pieces, smoked bacon, water, bay leaves, allspice berries, and whole onion. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add Vegetables: Remove the meat and strain the broth. Return the broth to the pot and add the diced carrots, parsnips, celery root, and leeks. Cook for 20 minutes.
- Add Barley and Potatoes: Add the rinsed barley and diced potatoes to the pot. Simmer for an additional 30 minutes or until the barley and potatoes are tender.
- Season the Soup: Remove the whole onion and bay leaves. Shred the cooked meat and return it to the pot. Add marjoram, salt, and pepper to taste. Let the soup simmer for another 10 minutes.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Notes
Krupnik can also be made with turkey or a combination of chicken and pork for a richer flavor.
For a vegetarian version, omit the meat and use vegetable broth instead.
If you prefer a thicker consistency, cook the barley longer or add more barley.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Cuisine: Polish
Nutrition Information
Per 1 Serving:
Calories: 107, Carbs: 11g, Fat: 5g, Protein: 1.55
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
mmmmmm this is wonderful
Thank You 😀
This is a very good recipe! Easy to cook and very tasty, thank you!
Thank You so much! I’m glad you liked it 🙂
I’m so glad i found this recipe. I’m 100 percent Polish and love soup. Never thought about putting pork in soup but it is delicious. Now when I make pork roast or tenderloin I turn the leftovers into this soup. I have a pot on now. I added mushrooms today. Looks so good. My mother’s name was Koper… means dill in Polish! I love dill.
That’s so lovely to hear! I’m so glad the recipe brought you joy—and how special that your mom’s name means dill in Polish! Using pork leftovers and adding mushrooms sounds amazing. Hope your pot of soup turns out perfect!
I love this soup. I never thought of using pork in soup. I make a pork tenderloin in the crock pot with all the veggies. A quick easy meal then I turn it into Krupnik the next day by cooking up sauting a few more veggies and cooking the barley with broth. Then all I have to do is to cut up pork and leftover veggies when barley is just about done! Quick and easy. Thank you for posting. I’m 100 Polish and we never had this soup.
That sounds like such a smart and tasty way to make Krupnik! I love how you turn your leftovers into something so comforting. So happy you enjoyed the recipe—even more special that it’s your first time trying it as someone 100% Polish!
Would the soup be negatively affected if the barley is cooked separately and, added at serving time? I am cooking for two and, I usually freeze leftovers but don’t like the texture of barley, pasta, etc., when reheated. Looking forward to trying this!
Yes, you can absolutely do that 🙂
I want to make this soup. When you say a piece of celery root what do you mean? Just a piece, how big or a whole celery root. Thank you in advance.
Thank you for your question! 😊 For this recipe, I use about ½ of a medium celery root (celeriac), which is roughly 1 to 1½ cups diced. If your celery root is very small, you can use the whole thing. Krupnik is quite flexible, so a little more or less won’t hurt the soup. 😊🥣
What is the best cut of pork ribs to use? There are so many to chose from!
For krupnik, I usually recommend pork spare ribs because they add lots of flavor to the broth and become nice and tender during cooking. 😊 Country-style ribs also work well if you want a meatier soup. Either option will give you a delicious, rich broth. 💛
This soup is absolutely delicious. A perfect weekend soup for the cooler months.
Thank you very much!
When say pork ribs are you saying spare ribs, baby back ribs or country ribs?
For this soup, I usually mean meaty pork spare ribs, since they give the broth the richest flavor. 😊 Country-style ribs would also work very well. Baby back ribs can be used too, but they tend to have less meat and produce a slightly lighter broth.
Just made a potful. Excellent soup. Went back for 3 more helpings with some crusty bread
This soup is a REAL HIT! My husband is from Morocco and I made this soup for him. My Mom is from Poland. Her, my Nani, and Busha taught me our family’s recipe which was delicious. However, all above have passed away and I don’t have anyone to ask questions so, hence, your recipe was a godsend along with a couple of additions from what I remember of my family’s soup.
Now, I have to make this should at least once a week because this Moroccan I married loves it! 🤣 Thank you for sharing! 💖
God bless you and your family!
💖🌹🙏🌹💖