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Smoked Meat Krupnik

Pikantne Soups Easter Regional Cuisine of Poland 150 min Medium 22 wyświetleń ~7.89 PLN * - (0)
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Description

Traditional krupnik prepared with smoked meat using barley groats — a hearty, aromatic soup perfect for the Easter table. The broth made from smoked ribs and sausage gives a smoky, deep flavor; sautéed young vegetables (carrot, parsley, celery, leek, onion) add sweetness and texture, while the barley groats bring a pleasant nutty texture. The dish has a rustic appearance: pieces of meat and sausage, golden vegetables, and pearly barley groats. Serve the krupnik hot with chopped parsley or dill, sour cream on the side for pouring, and fresh bread or pickles. It is a filling, warming soup that fits perfectly into the festive menu — it can be prepared a day in advance to let the flavors meld.

Ingredients Used

Ingredients (18)

Servings:
6
  • Smoked ribs 800 g
  • Smoked country sausage 200 g
  • Barley groats 200 g
  • Carrot 2.5 szt. (~200 g)
  • Celery 150 g
  • Leek 150 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Water 2000 ml
  • Butter 30 g
  • 🌿 Przyprawy
  • Parsley 150 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Marjoram 2 g
  • Black pepper 4 szczypty (~2 g)
  • Salt 10 g
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • 18% cream 50 ml
💰 Szacowany koszt dania: ~7.89 PLN (1.31 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Prepare a pot with a capacity of at least 4-5 liters. Place the smoked ribs in cold water (2000 ml) — the meat should be completely covered. Put the pot on high heat and slowly bring to a boil. When foam and scum appear, reduce the heat and skim the foam off the surface with a spoon. It is important for the broth to be clear.

Ingredients: smoked ribs, Water
Use a large, heavy pot (preferably 5 l). Skim off the foam every few minutes for the first 10–15 minutes of boiling — this will make the soup clear and look nice.
2

After removing the scum, add a bay leaf and allspice to the pot. Reduce the heat to very low so that the broth simmers gently. Partially cover with a lid and cook for 70–90 minutes — the smoked meat should be tender and starting to pull away from the bone.

Ingredients: Bay leaf
Maintain a temperature just below boiling (small bubbles). If the broth is bubbling, it will be cloudy. Cook for 70–90 minutes to extract flavor from the bones.

Vegetables

3

While the broth is cooking, prepare the vegetables: peel the carrot, parsley root, and celery. Cut the carrot and parsley root into half-moons or small cubes (about 5–8 mm). Cut the celery into cubes of a similar size. Peel the onion and chop it finely. Cut the white part of the leek lengthwise, rinse it under running water (sand accumulates between the layers), and slice it into thin half-moons.

Ingredients: Carrot, Parsley, Celery, Onion, Leek
Use a sharp knife and a cutting board. Evenly sized vegetable pieces ensure even cooking. Rinse the leek thoroughly, looking for sand between the leaves.

Sautéing the vegetables

4

In a medium skillet, melt the butter (30 g). Add the chopped onion and sauté over medium heat for 3–4 minutes until the onion becomes translucent and slightly golden. Add the carrot, parsley, and celery and sauté for 4–5 minutes, stirring, until the vegetables are partially softened and release their aroma.

Ingredients: Butter, Carrot, Parsley, Celery, Onion
Use a pan with a diameter of 24–28 cm. Do not burn the butter — the heat should be medium. Sautéing enhances the flavor of the vegetables and improves the color of the soup.

Adding vegetables and sausage

5

After 70–90 minutes of cooking the broth, carefully remove the ribs onto a cutting board. Add the sautéed vegetables and sliced sausage (200 g) to the pot. Put the meat back into the pot — after a while, it will be easier to separate it from the bones. Bring the soup to a boil, then reduce the heat.

Ingredients: Carrot, Parsley, Celery, smoked country sausage, smoked ribs
Use tongs or a slotted spoon to remove the ribs. When slicing the sausage, keep the slices about 5 mm thick — they will look nice in the soup.

Preparing the barley

6

Rinse the pearl barley (200 g) under cold water, shaking it in a sieve until the water runs clear. Add the pearl barley to the boiling broth. Simmer for 35–40 minutes, until the barley is soft but still has a slight 'al dente' bite.

Ingredients: Barley groats
Use a fine mesh strainer to rinse the pearl barley. The barley should be al dente after 35–40 minutes; if you prefer very soft grains, cook for an additional 10–15 minutes.

Meat preparation

7

When the barley is soft, take the ribs out onto a board and separate the meat from the bones, tearing it into pieces with a fork. Remove the cartilage and larger pieces of fat. Toss the shredded meat back into the pot. If you like, cut the sausage slices into smaller pieces and add those as well.

Ingredients: smoked ribs, smoked country sausage
Use two forks or a knife and fork to easily separate the meat. Be careful of the hot bones.

Seasoning

8

Add marjoram (2 g), black pepper (2 g), and salt (10 g) — first half of the salt, then taste and season gradually. Cook for another 5–10 minutes to allow the spices to blend. If the broth seems too strong, add a little water and season again.

Ingredients: Marjoram, Black pepper, Salt
Taste the soup after a few minutes of seasoning — broth from smoked meat can be salty, so it's better to add salt gradually. Use a tasting spoon and a hot spoon for tasting.

Finishing and serving

9

Remove the pot from the heat and let it sit for 5 minutes. Serve the hot barley soup in bowls: a portion of barley, pieces of meat and sausage, and vegetables, drizzled with hot broth. Sprinkle each serving with freshly chopped dill (optional 15 g) and serve 18% sour cream (50 g) in a separate container for adding to taste.

Ingredients: Barley groats, Dill, 18% cream, smoked ribs, smoked country sausage
Use deep soup plates. Serve the cream separately so that those who prefer clear broth can skip it. If you are adding cream, temper it with a few tablespoons of hot soup before pouring it into the pot to prevent curdling.

Final Tips

10

If you plan to prepare the barley soup in advance: cool the soup quickly to room temperature and place it in the refrigerator. The flavors often improve overnight. Serve it gently reheated over low heat, possibly adding a little water if the soup has thickened.

Ingredients: Water
For heating, use a wide pot over low heat and stir every few minutes to prevent the barley from burning at the bottom.

Fun Fact

💡

Krupnik is one of the oldest soups in Polish cuisine — a simple broth made from groats and vegetables was popular in rural homes as a hearty dish. In its festive version, it is often served with smoked meat, which adds a distinctive, smoky note.

Best for

Wielkanoc Rodzinny obiad Chłodne wiosenne dni

Tips

🍽️ Serving

Serve hot in a deep plate. Offer sour cream and fresh herbs (dill or parsley) separately. It pairs well with whole grain bread or sourdough bread and pickled cucumbers.

🥡 Storage

Store in the refrigerator for 2–3 days in a closed container. Portions can be frozen for up to 3 months. Reheat slowly over low heat, adding a little water if necessary. Add the cream only to the portion, not before freezing.

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