Krupnik, or Polish Mushroom Barley Soup, is a hearty and flavorful dish traditionally made with dried porcini mushrooms, offering a rich umami taste. This recipe, cherished by many families, combines earthy mushrooms with wholesome vegetables and barley, creating a satisfying meal perfect for colder days or festive occasions like Christmas.
Ingredients:
- 1 to 1 1/2 cups dried porcini mushrooms
- 13 cups water (for soaking mushrooms and cooking)
- 2 carrots, finely chopped
- 2 turnips, finely chopped
- 2 onions, finely chopped
- 2 potatoes, finely chopped
- 2 celery stalks with leaves, finely chopped
- 3/4 cup pearl barley
- Sour cream (for serving)
- Salt and pepper (to taste)
Instructions:
-
Prepare the Porcini Mushrooms:
- Start by soaking the dried porcini mushrooms in a small amount of water for about 15 minutes until they soften. This step helps rehydrate the mushrooms and infuse their rich flavor into the soup.
-
-
Chop Vegetables:
- Use a food processor to finely chop the carrots, turnips, onions, potatoes, and celery stalks with leaves. This ensures even cooking and enhances the texture of the soup.
-
Cooking Process:
- In a large pot, combine the chopped vegetables, pearl barley, and the soaking water from the mushrooms along with additional water (13 cups in total). Add the chopped softened mushrooms as well.
-
Season and Simmer:
- Bring the mixture to a boil over medium-high heat. Skim off any foam that rises to the surface. Season generously with salt and pepper according to taste.
- Reduce the heat to low and let the soup simmer gently for about 1 hour, or until the barley is tender and plump. Stir occasionally to prevent sticking and ensure even cooking.
-
Adjust Consistency:
- As the barley cooks, it will naturally thicken the soup. If the soup becomes too thick for your liking, you can add more water gradually to achieve your desired consistency.
-
Serve:
- Once cooked, ladle the hot Krupnik into bowls. Serve each portion with a dollop of sour cream on top, especially if you used water instead of broth to enrich the flavors further.
Nutritional Information (per serving):
- Calories: 111.3
- Fat: 0.4g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 19.2mg
- Carbohydrates: 25.2g
- Fiber: 4.8g
- Sugar: 1.3g
- Protein: 3.2g
Recipe Notes:
-
Substitutions: While dried porcini mushrooms are traditional, you can experiment with other dried mushroom varieties to alter the flavor profile. Using chicken stock or a meat bone instead of water will intensify the soup’s richness.
-
Make Ahead: Krupnik soup improves in flavor when allowed to sit overnight. It can be refrigerated and reheated gently before serving, making it a convenient dish for meal prepping or hosting.
-
Variations: Some variations include adding herbs like thyme or bay leaves for additional depth of flavor. Adjust seasoning according to personal preference.
This Polish Mushroom Barley Soup is not only a comforting dish but also a celebration of flavors that can be enjoyed throughout the year, whether as a cozy weeknight meal or a highlight of holiday gatherings.
