QiMeal
Krupnik
Krupnik · ready in 1 h 55 min · 6 servings · 431 kcal per serving · easy · 15 ingredients
A deeply comforting Polish barley soup, krupnik builds its old-fashioned flavor from chicken, roots, potatoes, and tender pearl barley.
- Prep
- 20 min
- Cook
- 1 h 35 min
- Total
- 1 h 55 min
- Serves
- 6
- kcal
- 431
- Difficulty
- easy
Ingredients · 6 servings
- 2 ½ LWater
- 2Chicken leg
- 120 gPearl barley, rinsed
- 500 gPotato, diced
- 200 gCarrot, diced
- 120 gParsley root, diced
- 120 gOnion, halved
- 100 gLeek, sliced
- 2Bay leaf
- 4Allspice berry
- ½ tspTurmeric
- 2 tspSalt
- ½ tspBlack pepper, ground
- 15 gDill, chopped (to serve)
- 10 gParsley leaf, chopped (to serve)
Equipment
stovetop, kitchen scale, measuring spoon, knife, cutting board, sieve, large pot, ladle, tongs, bowl, spoon, fork
Instructions
- Mise En Place
Gather all ingredients, measure them, and set out a large pot, knife, cutting board, scale, sieve, ladle, tongs, and bowls. · 10 min
What to look for: All ingredients are measured and vegetables are prepared.
- Build Broth
Add chicken legs, water, onion, carrot, parsley root, leek, bay leaf, and allspice to the pot; simmer gently and skim foam. · 45 min
When it is done: Chicken meat reaches 74°C / 165°F near the bone.
- Add Barley
Rinse pearl barley in a sieve until the water is mostly clear, then add it to the simmering broth and cook for 20 minutes. · 20 min
What to look for: The grains begin to swell and the soup looks slightly thicker.
- Cook Potatoes
Add diced potatoes and continue simmering for 20 minutes, until the potatoes are tender and the barley is swollen and soft. · 20 min
What to look for: Potato edges soften and barley grains look plump.
- Season Soup
Remove bay leaves and visible allspice, then season with turmeric, salt, and black pepper until the broth tastes rounded. · 3 min
What to look for: The broth turns a warm golden color.
- Shred Chicken
Lift chicken legs from the pot, pull the meat from the bones with forks, shred it into bite-size pieces, and return it to the soup. · 8 min
When it is done: No pink meat remains and the earlier temperature check was 74°C / 165°F.
- Serve Hot
Ladle krupnik into warm bowls and garnish each portion with chopped dill and parsley leaf just before serving. · 3 min
What to look for: Fresh herbs sit bright green on the steaming golden soup.
Nutrition (per serving)
| kcal | 431 |
|---|---|
| Protein | 24 g |
| Carbohydrates | 41 g |
| of which sugars | 4 g |
| Fat | 19 g |
| of which saturated | 5 g |
| Fibre | 8 g |
| Sodium | 930 mg |
Nutri-ScoreA
Allergens
Contains: gluten
Ingredient substitutions
Water
- Filtered water: Use if tap water has a strong mineral or chlorine taste.
Chicken leg
- Chicken leg quarter: Use the same total weight and simmer until fully cooked.
Pearl barley
- Coarse pearl barley: Keep the same weight and simmer until the grains are tender.
Potato
- Waxy potato: Holds shape well during the final simmer.
Onion
- Yellow onion: A yellow onion gives the most traditional broth sweetness.
