No votes so far! If you are using the hull-less variety, cover with six cups of water and simmer partially covered for 45-90 minutes depending on the texture you want, adding more water if needed. The hull-less barley cooks up to a nice chewy texture that works really well in this soup recipe, but it takes longer to cook so plan accordingly. Dairy-free. The cooking time listed above assumes you will use pearl barley in this recipe. Add the vegetable stock. Honestly, my favorite thing about soup is the easy leftovers. Add peeled and chopped carrot and cubed potatoes, bay leaves and all spice. I know sometimes I find myself closing my eyes while I eat, let smells and flavors combine in my head and I feel like I’m sitting at my grandma’s kitchen… until someone says something and snaps me back to reality . Learn how your comment data is processed. Description. 2 medium potatoes (about 1 pound), peeled and diced. This is a very simple and cheap Polish soup, for busy chefs, who may not have a lot of time to spend in the kitchen or prefer doing other things. Your email address will not be published. I also had a side of pickled beats and kapusta I bought at a Slavic store. Featured in this Polish Barley and Vegetable Soup Post. 0% It is made in seemingly unlimited varieties. This soup is loaded with root vegetables and barley in a super flavorful broth. 15%. Ingredients. HELP KEEP THIS PAGE ALIVE DONATE VIA PAYPAL, Video Recipe: Chilled Beetroot Soup {Chłodnik}, Christmas Market Treats | Szczecin | Poland, Video recipe: Christmas Beetroot Broth with Mushroom Dumplings, Poland’s Crooked Forest Conspiracy | Gas station food | Gryfino | Poland, Visiting the biggest Cathedral in North Poland, Polish Your Kitchen; A book of memories; Christmas Edition, Polish-style home-made sauerkraut {kapusta kiszona}, Video recipe: Authentic Polish-style home-made sauerkraut, 2 quarts of vegetable or meat stock (or leftover chicken soup). In a 5-quart Dutch oven or heavy bottomed soup pot over high heat, melt half the butter or fat and add the onions, carrots, turnip, leeks, celery, mushrooms, pepper, marjoram and parsley. Nutrition Facts (*Read more in the notes below.). 1 cup pearl barley, or hull-less barley (*see Notes below), 2 cups leeks, diced, whites only cleaned of sand, 4 ounces mushrooms, sliced (about 1 heavy cup), 3 quarts stock (any combination of chicken, beef or vegetable stock). 1 cup green beans, fresh or frozen, cut in ½-inch lengths. Old grain seeder in polish small farm. One last note: The original Polish Barley and Vegetable Soup called for pearl barley which is the variety you’ll most often find at the grocery store, typically with the dried beans and other legumes. Please comment below and share your story of eating Polish krupnik, or other soups. i absolutely love this soup ive been eating it for many years now…my family owned a polish/american restaurant in utica ny for years…my variation of it is using a pork butt in a slow cooker instead of rib meat…it cuts out the salt pork n is much healthier…the tomatoes r genius it adds an acidity to the dish…i also use polish dried mushrooms that i get at the polish … When you’re in the mood for a hearty and comforting bowl of soup—this Polish Barley and Vegetable Soup is going to hit the spot! With carrots and potatoes. Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes). Cover and cook for 1 hour, stir occasionally. 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