The BEST Guide to POLAND
Unanswered  |  Archives 
User: Guest

Home / Food  % width posts: 14

Krupnik recipe (soup, not wodka)

20 Jan 2012 #1
i want to cook krupnik tomorrow.had it 2 years ago in poland, and made it once here,but have forgotten recipe. no problem with finding recipes via google,but have forgotten name of grains that i need to buy from polish shop tomorrow. i brought some grains back from poland before, and my lokator thinks they are called kasia? i dont think they are, but have just had painful 10 minutes in kitchen trying to understand him. his girlfriend is called kasia, and what i thought he was trying to say was talk to, it couldnt be that simple.....understood in the end, but am sure the packet of grains consisted of 2 words, which is why am not certain kasia is right. maybe i should have posted this under hilarious mistakes?
Vincent 9 | 892
20 Jan 2012 #2
which is why am not certain kasia is right.

I'm sure I once saw Polish butter called Kasia in a supermarket, or maybe it was lard?.
gumishu 13 | 6,140
20 Jan 2012 #3
Hi pam, how's your hand?

it's kasza jęczmienna - barley grouts (?) - if you need to ask for it just write it down on a piece of paper - but you can always try to twist your toungue around the words too (and twist it back afterwards ;) )

haaa, kasza is not the same thing as Kasia (though they both may sound pretty much the same for English ears) -
JonnyM 11 | 2,615
20 Jan 2012 #4
Heres one recipe.

The barley you mention is called kasza jeczmienna - pearl barley in English. You can use some of the other types of kasza, like kasza jaglana for a different (and in my opinion better) effect. I wouldn't use too much. Personally I woudn't use the mushrooms, sour cream or garlic at all and would grate the carrot. Instead of parsnips, I'd use pietruszka and not as much as in the recipe. This isn't a luxury soup - it's often made with very few ingredients.

3 tbsp butter
1 tbsp extra-virgin olive oil
1 lb mushrooms, sliced (mix of wild varieties is best)
1 yellow onion, finely chopped
2 large celery stalks, diced
1 large carrot, diced
1-2 parsnips, diced
3-4 garlic cloves, minced
1 leek choppped
3-4 teaspoons dried thyme
1 bay leaf
4-5 large dried mushrooms
1/2 cup pearl barley
2 tablespoons all-purpose flour
5-6 cups chicken stock
1-2 teaspoons chili powder
2 teaspoons sea salt (or to taste)
1 teaspoon freshly ground pepper to taste
1 cup heavy cream (or 3/4 cup sour cream, or 3/4 cup plain yogurt)
Garnish: 1 tablespoon fresh dill or parsley, minced

1. Clean and slice fresh mushrooms and soak dried wild mushrooms. Heat butter and olive oil till butter is melted. Add the onion, celery, carrot, garlic, leek, and barley stir until slightly softened, do not brown.
2. Raise the heat to medium high and add fresh mushrooms and season with salt and pepper. Cook 8 minutes until they are golden brown, stirring frequently.
3. Reduce heat and add thyme, bay leaf, and flour, stirring constantly and scraping the bottom of the pan for 5-8 minutes.
4. Add the stock and the rest of the ingredients, except the cream (or yogurt) and dill.
5. Bring to a boil, reduce the heat to medium, and simmer until slightly thickened for 30 minutes or until mushrooms and vegetables are tender. If too thick, add more chicken stock or water.
6. Remove the pot from heat and serve. Or, keep on low heat and add heavy cream (or sour cream / yogurt) to make a creamy krupnik soup. Taste and adjust seasoning, adding a few drops of lemon juice if desired. Cook for another 5-7 minutes.
7. Ladle into warm bowls and garnish with fresh dill or parsley.

gumishu 13 | 6,140
20 Jan 2012 #5
the more simple it is the better actually - so no mushrooms, no cream, no garlic, even leek is optional and chicken stock for krupnik is a blasphemy - only pork (pork bones with some meat is what is used in Poland for the purpose) - the soup also does not need thickening with flour - onion cut in halves not finely chopped - parsley root not parsnip - no chilli - celery root does not need to be diced - don't use celery stalks but celery root (a half or even a quarter of a celery root is enough for a typical amount cooked - celery roots sold in Britain are way bigger than those in Poland so a half of a celery root maybe too much) - no thyme- this soup should be plain and simple - it's delicious enough in that form -

the quoted recipe lack an important ingredient - diced potatoes - there shouldn't be plenty of them as this soup is about grouts but they add to the taste (2 English potatoes should do (again bigger than Polish ones) - btw English potatoes are strange in that that they fall apart very easily when cooked - at least those that I bought - maybe there are different varieties)

edit: leek is not optional actually - leek should not be there simply

edit: my mom says pork ribs are very good for krupnik too
JonnyM 11 | 2,615
20 Jan 2012 #6
the more simple it is the better actually - so no mushrooms, no cream, no garlic

That's spot on. My neighbour (from £osice) used to make a nice Krupnik. Very few ingredients and a thin soup. She used one of the smaller types of kasza (maybe jaglana or similar) but used a diluted chicken stock. No leeks. Nice on a cold day.

English potatoes are strange in that that they fall apart very easily when cooked - at least those that I bought - maybe there are different varieties)

There are plenty, but two main types, 'floury' that fall apart and 'waxy' that don't. I prefer waxy, but for chips you need floury.
gumishu 13 | 6,140
20 Jan 2012 #7
thanx Johnny - I was mostly living on rice in England because I didn't know you can buy 'normal' potatoes - oh but the latkes (placki ziemniaczane) weren't that bad made of those floury variety
JonnyM 11 | 2,615
20 Jan 2012 #8
Placki with floury potatoes could be interesting. For hash browns they absolutely must be waxy. I find Polish potatoes great for soups.
OP pam
20 Jan 2012 #9
thanks everyone for help, will be going to the polish shop in the morning. hope my krupnik will turn out!! gumishu, hand is not better, am typing this with one finger. jonny m,omg, wil need lots more ingredients for your recipe! but thanx so much anyway! so many nice pf posters! i think i will soon be posting on subject of potatoes.if you need to cook good roast potatoes, its maris piper variety.but only how i cook them lol!!
gumishu 13 | 6,140
20 Jan 2012 #10
an afterthought - krupnik can be actually good with some dried wild mushrooms (but not much of them) - the thing is they must be difficult to get in the UK

as for kasza jęczmienna it is also very good with a home made brown sauce or beef gulash (add dill pickles and some Polish sausage to the sauce and serve with gherkins - yummy :
OP pam
28 Jan 2012 #11
am now worried about my lodgers recipe for krupnik. he has had one too many, and its been cooking for 2 really tired and want to go to bed. he bought pork ribs, boiled them with water, drained water and they are now simmering.he added chopped up celery and leek, and carrots. also kasza jeczmienna. i think next stage is potatoes. somewhere along the line he added bay leaves..seriously worried in case smoke alarm goes off, because am too tired to stay up and see the result! is this a basic krupnik? i cooked this before but with chicken. doubt i will eat it tonight lol!!

now the krupnik has addition of black pepper...have tasted it and its fine, but rather worryingly its going to be left out my stockpot.dont really fancy food !!
Wroclaw 44 | 5,379
28 Jan 2012 #12
dont really fancy food poisoning.

it will be ok for lunch tomorrow.
OP pam
28 Jan 2012 #13
lunch? he has made enough to feed the entire street! hope he is going to freeze it, because i dont want to see it on the hob in 3 days time...
2 Feb 2012 #14
Always with mushrooms!!! That give is a great taste and smell.
But it have to be wild mushrooms, not white champignons.

Home / Food / Krupnik recipe (soup, not wodka)
BoldItalic [quote]
To post as Guest, enter a temporary username or login and post as a member.