Krupnik (Polish Barley Soup)
An ancient Polish peasant soup of pearl barley, potato, carrot, celery, and onion in chicken broth with bay leaves and dried marjoram. The barley thickens it as it cooks.
Rinse pearl barley under cold water. In a large pot, combine barley with chicken broth and water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes while you prepare the vegetables.
Melt butter in a skillet over medium heat. Add onion and cook until softened and translucent, about 6 minutes. Add garlic and cook 1 minute more. This step adds depth — do not skip it.
Add the sauteed onion and garlic, diced potatoes, carrots, celery, bay leaves, marjoram, and black pepper to the pot with the partially cooked barley.
Simmer covered over medium-low heat for another 25–30 minutes, until barley is fully tender and the potatoes are soft. The soup will thicken considerably as the barley starch releases.
Remove bay leaves. Taste and add salt as needed. If the soup is too thick, add more water or broth to reach your preferred consistency.
Ladle into bowls. A small knob of butter stirred in at the end is traditional and adds richness.
Pearl barley (PC Blue Menu 450g) at $2.50; 225g used = $1.25. Barley is one of the cheapest whole grains available.
- Using 225g of dry barley produces a very thick, almost stew-like consistency. It will continue thickening as it sits — add water when reheating.
- The soup keeps and reheats well for 4 days. It thickens significantly overnight; loosen with broth or water.
- Adding a beaten egg swirled in during the last few minutes increases protein and calories at minimal cost.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace pearl barley with rice (same quantity) or certified GF oats (rice is cheaper; removes the GF barrier at no extra cost)
Barley contains gluten. Substituting rice makes this soup naturally gluten-free, though the texture and thickness will differ.