Bowl of Krupnik with Barley
(click to enlarge)

Krupnik with Barley


Poland   -   Krupnik z jęczmieniem
Makes:
Effort:
Sched:
DoAhead:  		 12 cup
***
2-3/4 hr
Yes		 A very fine substantial and satisfying main dish soup. It's almost all Vegetables and Barley so can easily be made Vegetarian.

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4
6
7
4
4
2
ar
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1-1/4
3/4
5
5
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1
1/2
1/2
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2
2
1
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3
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oz
oz
oz
oz
oz


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#
c


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t
T
t
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T
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T
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oz
-- First set
Chicken Thigh (1)
Carrots
Celery Root (2)
Parsnip
Leek
Bay Leaves
Water
-- Second set
Potatoes (3)
Barley (4)
Allspice whole
Peppercorns blk
-- Seasonings
Sugar
Salt
Pepper
-- Herbs
Dill, fresh
Parsley
Lovage (5)
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Bacon Lardons (6)
Prep   -   (1 hr)
  1. Cut CHICKEN into about 3/4 inch chunks.
  2. Peel CARROTS and grate (large holes on a box grater). Peel CELERY ROOT and grate. Peel PARSNIP and grate, Chop LEEK white and light green parts small. Mix all.
  3. Peel POTATOES and cut into 3/4 inch chunks. Hold in cool Water until needed.
  4. Chop HERBS small. Mix.
  5. Rinse BARLEY well.
  6. Cut BACON LARDONS 1/4 x 1/4 x 1 inch pieces.
Run   -   (1-3/4 hr)
  1. Place all First Set items in a pot (4 quart). Pour in Water to cover by an inch. Bring to a boil, turn down and simmer for 20 minutes.
  2. Stir in all Second Set items. Bring back to a boil and simmer covered until Barley is tender, about 1 hr for lightly pearled, less for fully pearled. Occasionally stir and add Boiling Water as needed - the Barley will absorb a lot.
  3. Meanwhile:   In a small skillet, fry Bacon Lardons until crispy.
  4. Adjust Water if needed. Stir in all Seasoning items, all Herbs, and Lardons. Continue to simmer for another 5 minutes.
NOTES:

  1. Chicken Thigh:

      This should be skinless and boneless.

  2. Celery Root:

      [Celeriac] This is available in many produce markets. For details see our Celery Root page. If you can't get it, use a couple stalks of regular celery sliced thin.

  3. Potatoes:

      White Rose or similar waxy potatoes work well in recipes of this sort. Avoid Klondike Gold type potatoes - they will turn to mush long before this recipe is cooked. For details see our Potatoes page.

  4. Barley, Pearled:

      I prefer a lightly pearled barley that still has a little color. It has more flavor and is better behaved in cooking than white fully milled barley.

  5. Lovage:

      This an herb popular in Europe but pretty much unavailable in North America unless you grow it yourself. The recipe allows 1/2 Tablespoon dried. I used fresh Celery Leaves, a closely related plant.

  6. Bacon Lardons:

      These are cut from a hunk of Slab Bacon. If it has skin, remove the skin for this recipe.

  7. Vegetarian:

      This soup is a fine candidate for a vegetarian version. Skip the Chicken and use sautéd Mushrooms in place of the Lardons.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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