Krupnikpolishmushroombarleysoup Recipes

TRADITIONAL KRUPNIK: POLISH BARLEY SOUP WITH POTATOES AND PORK RIB

Steps:

• Wash the ribs and place them into a large (5 US qt / 5 litre or larger) cooking pot, together with chicken wings, bay leaves and allspice.
• Peel carrot and parsley root and chop them into large pieces. Pour about 4 liters (around 1 gallon) of cold water.
• Cook for about an hour, skimming scum from the surface.
• Next, remove the vegetables, cool them down and cut into smaller pieces. Continue cooking the ribs until they're tender.
• Peel and cut the onion in half, char it on a dry frying pan and add to the rib stock.
• When the ribs are soft & tender, pull them out of the broth and separate the meat from the bones. Tear the meat into smaller pieces.
• Peel & dice potatoes. Add barley and potatoes into the soup. Cook for about 30 minutes.
• Finally, add meat and vegetables. Season the soup with salt and pepper.
• Serve with chopped parsley.

KRUPNIK

Steps:

• 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.

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

BEEFY MUSHROOM BARLEY SOUP

Steps:

• Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
• In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
• Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

KRUPNIK (POLISH MUSHROOM BARLEY SOUP)

Steps:

• Soak the cepes in a little water for 15 minutes, until they soften.
• Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
• Chop the softened mushrooms in the food processor, and add them to the pot.
• Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
• The barley will thicken the soup.
• Add water if necessary, to thin it.
• Serve with sour cream, especially if the soup was made with water instead of broth.

KRUPNIK (POLISH VEGETABLE BARLEY SOUP)

Steps:

• Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
• Drain the mushrooms (reserving water), and chop them coarsely.
• In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
• Add the stock and bring to a boil over high heat.
• Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
• Strain, setting aside chicken and vegetables and returning stock to the casserole dish.
• Melt the butter over medium heat.
• Add the barley, and stir for 1-2 minutes (do NOT let barley brown).
• Add the barley and butter to the stock and bring to a boil over high heat.
• Reduce to low heat and simmer, partially covered for 10 minutes.
• Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
• Return chicken and vegetables to the soup.
• Add water if needed, to thin the soup.
• Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
• Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP

Steps:

• Place the mushrooms in a small bowl. Add water and let soak overnight. Transfer mushrooms and soaking liquid to a small saucepan. Cook over medium heat until the mushrooms are tender, about 40 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop mushrooms; set aside.
• Add barley to a small saucepan with 3 cups stock. Bring to a boil and let simmer until the barley is tender, about 45 minutes. Stir in butter; set aside.
• In a medium saucepan, bring the remaining 7 cups stock to a boil with the carrots, celery, and reserved mushrooms and soaking liquid. Stir in the cooked barley mixture. Season with salt and pepper.
• In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into soup with dill. Serve immediately.