Polish Barley Soup (Krupnik)
A traditional Polish barley soup, krupnik, can be prepared with either stock or the liquid byproduct of home cheesemaking.
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Instructions
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Start boiling 2 cups of water, then pour it over dried mushrooms in a heatproof bowl and let them soak.
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In a large pot, heat olive oil, then sauté onion and garlic for about 7 minutes until translucent.
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Stir in parsley, whey or broth, drained barley, carrots, potatoes, bay leaf, Vegeta, and pepper.
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Carefully remove soaked mushrooms from their liquid, slice them, and add to the pot.
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Bring the soup to a boil, then reduce heat and simmer for 1 hour or until the barley is tender.
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Optionally, strain and add the mushroom soaking liquid to the soup; serve with sour cream and hearty bread if desired.