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Barley Risotto with Mushrooms and Smoked Meat - photo 1
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Barley Risotto with Mushrooms and Smoked Meat

Pikantne Czech Cuisine Main dishes Lunches 90 min Medium 5 wyświetleń ~19.81 PLN - (0)
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Description

Kroupoto is a modern and heartier version of the traditional Czech Christmas dish 'Houbový kuba'. It is a dish that, at its core, resembles Italian risotto, but instead of arborio rice, the main ingredient here is pearl barley. This gives the dish a unique, slightly nutty note and a pleasant, chewy texture. The depth of flavor comes from dried porcini mushrooms, which, when soaked, release an intense, forest aroma that permeates every grain of barley. The whole dish is complemented by smoked bacon, which adds a smoky taste and pleasant saltiness, while a generous amount of marjoram emphasizes the old Polish, homely character of the dish. Kroupoto is incredibly creamy, warming, and filling – perfect for chilly autumn or winter days. Visually, the dish presents itself rustic and appetizing, with brown pieces of mushrooms and pink accents of bacon against the backdrop of pearly barley. Served hot, often with pickled cucumbers, it makes a wholesome, one-dish meal.

Składniki (12)

Servings:
4
  • barley groats 300 g
  • Dried porcini mushrooms 30 g
  • Vegetable broth 1200 ml
  • Onion 2 szt.
  • Garlic 3 ząbki
  • Boczek wędzony surowy 150 g
  • Smalec wieprzowy 30 g
  • Butter 50 g
  • 🌿 Przyprawy
  • Dried marjoram 2 łyżeczki
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~19.81 PLN (4.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the mushrooms, which are the flavor carriers. Place the dried porcini mushrooms in a small bowl. Pour about 250 ml of boiling water over them, ensuring they are completely covered. Cover the bowl with a plate and set aside for at least 30 minutes. During this time, the mushrooms will swell and soften, and the water will turn into an aromatic mushroom broth, which you should not discard!

Ingredients: Dried porcini mushrooms
Use a glass or ceramic bowl. Make sure the water is really hot, as this will speed up the soaking process. Keeping the water from soaking the mushrooms is key to achieving a deep flavor in the dish.
2

Prepare the pearl barley. Pour 300g of barley into a fine mesh strainer. Rinse it thoroughly under cold running water, stirring with your hand, until the water running from the strainer is clear. This step removes excess starch and any impurities. Drain the barley well and set aside.

Ingredients: barley groats
Rinsing the groats is important to prevent the grains from sticking together early in the cooking process and to achieve a clearer flavor. You can also soak the groats in cold water for an hour, which will shorten the cooking time, but this is not necessary.
3

Chop the remaining ingredients. Peel the onions and dice them into small cubes about 0.5 cm on each side. Peel the garlic and either press it through a garlic press or chop it very finely. Cut the smoked bacon into cubes about 1 cm on each side. Remove the soaked mushrooms from the water (remember to keep the broth!), gently squeeze them out, and slice them into strips.

Ingredients: Onion, Garlic, Boczek wędzony surowy, Dried porcini mushrooms, Parsley
Use a sharp chef's knife and a stable cutting board. Evenly chopping the ingredients will ensure they cook evenly. If you are using optional parsley, chop it now and set it aside in a separate bowl.

Cooking Kroupoto

4

In a large, wide pot or deep skillet with a thick bottom, heat 2 tablespoons of lard over medium heat. Once the fat has melted, add the chopped bacon. Fry for 5-7 minutes, stirring occasionally, until the bacon renders its fat and becomes slightly crispy and golden. Then add the chopped onion and fry for another 6-8 minutes, until the onion is translucent and softened.

Ingredients: Smalec wieprzowy, Boczek wędzony surowy, Onion
The best choice is a pot with a thick bottom that evenly distributes heat and prevents burning. Don't rush the frying of the onion – its slow caramelization builds the flavor base of the entire dish.
5

Add the minced garlic to the sautéed onion and bacon. Fry everything together for about 1 minute, stirring constantly, until the garlic releases its aroma. Be careful not to burn it, as it will become bitter. Then add the rinsed and drained pearl barley. Stir and fry the barley for 2-3 minutes, so that each grain is coated with fat and flavor. This is an important step that helps maintain the shape of the grains during cooking.

Ingredients: Garlic, barley groats
The moment to add garlic is crucial - it only needs a moment to become aromatic. Toasting the groats in fat is called 'toasting' and is a technique borrowed from preparing risotto.
6

Add the chopped, soaked mushrooms to the pot along with a generous amount of marjoram (crush it in your hands before adding). Mix everything thoroughly. Now pour in the reserved mushroom soaking liquid, straining it through a fine sieve to remove any possible sand from the bottom. Cook, stirring, until all the liquid is absorbed by the groats.

Ingredients: Dried porcini mushrooms, Dried marjoram
Straining the mushroom broth is very important, as dried mushrooms often contain remnants of forest litter or sand. Rubbing marjoram in your hands releases its essential oils and intensifies the aroma.
7

Start the cooking process 'risotto style'. Reduce the heat to medium-low. In a separate pot, heat the vegetable broth - it should be hot throughout the cooking process. Pour in one ladle (about 150-200 ml) of hot broth into the grains, stirring gently all the time. Wait until the grains absorb almost all the liquid before adding the next portion. Repeat this process for about 35-45 minutes, until the grains are soft but still slightly al dente (firm to the bite), and the mixture achieves a creamy consistency. You may not use all the broth.

Ingredients: Vegetable broth
Use a wooden spoon for stirring to avoid damaging the grains of the groats. Patience is key - slowly adding the broth and stirring releases the starch from the groats, creating a natural, creamy 'sauce'. Regularly taste the groats towards the end of cooking to check their firmness.
8

When the groats reach the desired softness and consistency, remove the pot from the heat. Add 50g of cold butter, season with salt and freshly ground black pepper to taste. Stir vigorously until the butter melts and combines with the dish, giving it extra creaminess and shine. Cover the pot with a lid and let it sit for 2-3 minutes to allow the flavors to meld.

Ingredients: Butter, Salt, Pieprz czarny świeżo mielony
Adding cold butter at the end is a technique called 'mantecatura', which emulsifies the sauce and makes the dish creamy. Remember that the bacon and broth are already salty, so add salt carefully while tasting the dish.

Serving

9

Transfer the hot kroupoto to deep plates or rustic bowls. If using, generously sprinkle with freshly chopped parsley. Serve immediately while it is hot and creamy.

Ingredients: Parsley
The dish tastes best right after preparation. Traditionally in Czechia, it is served with pickled or canned cucumbers, which perfectly balance the rich flavor of the dish.

Fun Fact

💡

Traditional Czech 'Houbový kuba' is a meatless dish, prepared without meat and served as a main meal during Christmas Eve dinner. It was cooked in water and simply seasoned with onion and garlic. The addition of bacon and broth is a modern enhancement that has transformed this humble dish into a hearty year-round meal.

Best for

Rodzinny obiad w chłodny dzień Kolacja w stylu czeskim Sycące danie na jesień/zimę

Tips

🍽️ Serving

Serve the kroupoto in deep, warmed bowls. Next to it, place a small bowl with sliced pickled cucumbers to balance the flavor. The dish pairs perfectly with a mug of well-chilled Czech beer, such as pilsner, which balances the richness of the dish with its bitterness.

🥡 Storage

Leftover kroupoto can be stored in an airtight container in the refrigerator for up to 3 days. After cooling, the groats will thicken significantly. To reheat, transfer a portion to a pan, add a little water or broth, and heat over low heat, stirring until it regains a creamy consistency.

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