Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Barley Soup with Millet - photo 1
← Recipes

Barley Soup with Millet

Christmas Eve Dinner Soups 90 min Medium 16 wyświetleń ~14.07 PLN - (0)
Rate:
(0)

Description

Barley soup with millet is a traditional, aromatic vegetable soup with a spicy, homemade flavor, prepared in a vegetarian version — perfect for Christmas Eve when we want to serve a hearty and warming dish without meat. The soup is based on a clear vegetable broth with carrots, parsley, celery, and leek, subtly enriched with the nutty notes of millet and optionally the intense aroma of dried mushrooms. Visually, the barley soup is warm and golden, with visible pieces of vegetables and grains of millet — served with chopped parsley, it looks fresh and appetizing. It works well as a main dish during the festive lunch, pairing perfectly with a slice of whole grain bread or with Christmas Eve dried fruit compote.

Składniki (15)

Servings:
6
  • Water 2500 ml
  • Carrot 3.8 szt.
  • Parsley root 1.9 szt.
  • Celery root 1 szt.
  • Leek (white part) 1.3 szt.
  • Onion 1 szt.
  • Potatoes 2 szt.
  • Millet (raw) 200 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Ground black pepper 2 szczypty
  • Bay leaf 6.7 szt.
  • Allspice (berry) 3 szt.
  • ✨ Opcjonalne
  • Dried mushrooms (e.g. porcini) 15 g
  • Parsley (for serving) 20 g
💰 Szacowany koszt dania: ~14.07 PLN (2.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms (optional)

1

If you are using dried mushrooms, place 15 g of dried mushrooms in a bowl and pour 300 ml of hot, but not boiling water (about 80°C) over them. Let it sit for 20-30 minutes until the mushrooms swell and soften. After soaking, remove the mushrooms, gently squeeze them, cut them into smaller pieces, and keep the soaking liquid, strained through a fine sieve or cheesecloth (it will be an intense part of the broth).

Ingredients: Dried mushrooms (e.g. porcini), Water
Use a ceramic or glass bowl; do not pour boiling water directly onto the mushrooms (it may burn the aroma). Strain the broth through cheesecloth or a sieve lined with a cotton cloth to remove sand. If the mushrooms are still tough after 30 minutes, leave them for another 10 minutes.

Preparing the vegetables

2

Peel the carrot (300 g), parsley root (150 g), celery root (200 g), and onion (150 g). Cut the carrot and parsley into slices 3-4 mm thick; dice the celery into 1-1.5 cm cubes. Halve the onion and slice it into feathers. Peel the potatoes (300 g) and dice them into 1.5-2 cm cubes, rinse the leek (150 g) and slice it into thin half-rings. Remove the tough ends and dark parts.

Ingredients: Carrot, Parsley root, Celery root, Onion, Potatoes, Leek (white part)
Use a sharp chef's knife and a cutting board; when chopping, make even pieces so they cook at the same time. If you have a vegetable peeler, use it for the carrots and celery.

Vegetable broth

3

In a large pot with a capacity of 4-5 liters, pour in 2.5 liters of water. Add the chopped carrots, parsley, celery, and the whole onion (halved), bay leaves (2 pieces), and allspice (3 pieces). If you used dried mushrooms, also add the strained mushroom broth. Bring to a boil over high heat, then reduce the heat to medium-low, partially cover, and simmer gently for 30 minutes, until the vegetables are tender (check by piercing with a fork).

Ingredients: Water, Carrot, Parsley root, Celery root, Onion, Bay leaf, Dried mushrooms (e.g. porcini)
Use a large pot with a thick bottom (preferably 4-5 L). When it starts to boil, skim off the foam that forms on the surface with a spoon to obtain a clear broth. Cook on low heat to keep the broth clear, avoiding a vigorous boil.

Frying

4

In the meantime, heat a wide skillet over medium heat. Add 30 g of butter and wait for it to melt. Add the chopped onion and leek slices and sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent, and the leek slightly glazes — do not burn.

Ingredients: Butter, Onion, Leek (white part)
Use a pan with a diameter of 24-28 cm; stir with a wooden spoon. If the smell of the butter starts to burn, reduce the heat — the onion should become translucent, not brown too much.

Adding sautéed vegetables

5

Transfer the sautéed onion and leek to the pot with the broth. Stir with a wooden spoon, bring the soup to a gentle boil.

Ingredients: Onion, Leek (white part)
Use a ladle to transfer the contents of the pan, shaking off the butter and browned juices from the pan — this enhances the flavor of the broth.

Preparing millet porridge

6

Pour 200 g of millet into a fine sieve and rinse under running hot water for about 1-2 minutes, until the water is almost clear — this removes the natural bitterness. Optionally, to enhance the aroma, sauté the rinsed and drained millet in a dry pan for 2-3 minutes over medium heat, until it starts to release a nutty fragrance.

Ingredients: Millet (raw)
Use a fine mesh strainer. Rinse vigorously, shaking the strainer until the water runs clear. If you don't want to toast the groats, you can skip toasting — just add them directly to the soup.

Cooking the groats and potatoes in the soup

7

Add the chopped potatoes (300 g) and rinsed millet (200 g) to the pot with the broth and cooked vegetables. If you previously strained the mushroom stock, add it now, filling the liquid to the full amount. Cook over medium heat for 18-22 minutes from the moment it comes to a boil again — the millet should be soft but retain its structure; the potatoes should be soft and easily pierced with a fork.

Ingredients: Potatoes, Millet (raw), Water, Dried mushrooms (e.g. porcini)
Cook partially covered, stirring gently every few minutes to prevent the groats from sticking to the bottom. If the soup becomes too thick, add 100-200 ml of hot water.

Finishing and seasoning

8

After cooking, turn off the heat. Remove the bay leaves, allspice, and any larger pieces of onion. Add salt (8 g) and ground black pepper (2 pinches) to taste — first add half of the salt and taste, then adjust if necessary. Stir gently. If you want, mash 1-2 tablespoons of the cooked vegetables with a spoon in the pot to slightly thicken the broth (optional).

Ingredients: Salt, Ground black pepper, Bay leaf
Use a slotted spoon to easily remove the bay leaves and allspice. Season gradually, as the mushroom broth can be salty or intense.

Serving

9

Serve portions of hot barley soup (about 300-350 ml per person) on plates. Sprinkle each portion with finely chopped parsley (20 g in total, divided into servings) — the parsley is optional but will add freshness. Serve immediately, preferably with a piece of whole grain bread or a simple slice with butter.

Ingredients: Parsley (for serving)
Use a ladle to serve the soup; if the soup has settled, stir it before pouring to prevent the grains from sinking to the bottom of the pot. Additionally, you can add more fresh parsley before serving for color.

Storage and Reheating

10

If there is leftover soup, cool it to room temperature within a maximum of 1-2 hours, transfer it to an airtight container, and place it in the refrigerator. The krupnik tastes best the next day when the flavors meld. Store for up to 3 days in the refrigerator. To reheat, pour a portion into a pot and heat over medium heat, stirring until hot; optionally add a little water if the consistency has become too thick.

Ingredients: Millet (raw), Water
Do not leave the soup at room temperature for longer than 2 hours. We do not recommend freezing millet (it changes texture after thawing), but if you must, freeze in portions and use within 1 month.

Fun Fact

💡

Krupnik is a traditional Slavic soup based on grains (usually barley), popular in Poland for centuries; the version with millet is lighter and has a spicy, slightly nutty flavor.

Best for

Wigilia Święta Bożego Narodzenia Rodzinny obiad

Tips

🍽️ Serving

Serve the barley soup hot, sprinkled with fresh parsley. For Christmas Eve, you can serve the soup as a starter before the fish main course or as a main hot dish. For those who prefer a richer flavor, place a bowl of buttered croutons or roasted sunflower seeds alongside.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, adding a small amount of water if necessary. Long freezing is not recommended due to changes in the texture of millet.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Tomato soup with rice 60 min

Tomato soup with rice

Christmas Eve Dinner
Fish soup for Christmas Eve 90 min

Fish soup for Christmas Eve

Christmas Eve Dinner
Raspberry juice 60 min

Raspberry juice

Christmas Eve Dinner
Tea with lemon and honey 15 min

Tea with lemon and honey

Christmas Eve Dinner
Herring soup with milk 90 min

Herring soup with milk

Soups
Lentil soup 60 min

Lentil soup

Soups

Recipe Categories

Christmas Eve Dinner
Christmas Eve Dinner

Christmas Eve is the most important evening of the year - a time for tradition, family, and special dishes. Our collection of Christmas Eve recipes includes all 12 traditional dishes: from red borscht with dumplings to poppy seed cake and kutia. Recipes for carp in various versions: fried, baked,...

See all recipes in this category
Soups
Soups in: Christmas Eve Dinner

Soups are a staple of Polish cuisine - warming, filling, and full of flavor all year round. Chicken broth - a golden broth with pasta, the king of Sunday dinners. Żurek with white sausage and egg - a traditional taste of the Polish countryside. Tomato soup with rice or pasta - a favorite soup for...

See all recipes in this category
Reklama