A delicious, traditional Polish soup featuring barley and vegetables!
- 3 chicken thighs
- 18 cups water (4 liters)
- 4 small dried mushrooms
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 large carrots, diced
- 1 small parsnip, diced
- 2 ribs celery or 3/4 cup celery root, diced
- 2 bay leaves
- 3 whole allspice berries
- 5 black peppercorns
- 1 teaspoon salt
- 1 large Russet potato (about 3 1/2 cups), diced
- 1/2 – 1 cup barley
- fresh parsley and dill, snipped
- salt & ground pepper
- Add the chicken thighs and water to a large pot and bring to a boil. Simmer for 3o minutes while preparing the mushrooms and dicing the vegetables. Skim off any foam.
- Add the dried mushrooms to a small bowl or glass, add enough boiling water to cover. You might need to place another bowl or glass on top of the mushrooms to keep them immersed in the water.
- After 30 minutes, remove the mushrooms from the water; dice and add to the soup. Decant the mushroom water, adding it to the soup, but leave any sediment that has collected at the bottom in the bowl or glass. Add the onion, garlic, carrots, parsnip, celery, bay leaves, allspice, peppercorns, and 1 teaspoon salt. Simmer for an hour.
- Add the potato and barley. Simmer until they are tender, 20 – 30 minutes. Carefully, remove the chicken thighs, shred the meat and return to the soup (or use as dog treats). Taste and add salt and pepper to taste. Garnish with snipped parsley and dill.
- For other broth options, use pork ribs or neck bones in place of chicken thighs or beef soup bones. For a vegetarian option, use vegetable broth.
- Optional – add a tablespoon of Vegeta or 1 teaspoon of herbal pepper.
- If you don’t have fresh herbs, add dried with the potatoes and barley.
Keywords: Krupnik, Polish barley soup