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Vegetarian, European

Krupnik, Polish barley vegetable soup

Krupnik is a Polish soup made with pearl barley, carrots, celery root, and potatoes, finished with fresh dill. It serves 4, takes 1 hour, costs €1.40 per person, and needs no special skills. The key is cooking the barley slowly and adding the dill off the heat so it keeps its flavor.

Tonight we're making a Polish soup that really sticks to your ribs, krupnik, with pearl barley, carrots, celery root, and dill.

Krupnik, Polish barley vegetable soup
Total time
1 h
Difficulty
Very easy
Cost per person
€1.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Krupnik is a winter soup that fills you up without emptying your wallet. Pearl barley gives it a round, slightly creamy texture, thickening the vegetable broth on its own as it cooks. Carrots and celery root add quiet sweetness, potatoes give the soup body, and fresh dill wakes everything up with the herbal note found across many Eastern European kitchens.

This is the kind of soup you put on the table on a weeknight without a second thought, since it simmers on its own while you do other things. Kids tend to like it because it's mild and not overly seasoned, especially if you serve the dill on the side for anyone who's not a fan. With a spoonful of sour cream and good rye bread, it's a full meal that holds up well on a cold day.

The ingredients

4 people

Pantry

  • Pearl barleyoften in the pantry 150 g
  • Vegetable brothoften in the pantry 1.5 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Celery root 0.3
  • Potatoes 3
  • Leek 1
  • Onion 1
  • Dill 1 bunch

Dairy

  • Butter 30 g
  • Thick sour cream 4 tbsp

Bakery

  • Rye bread 6 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Rinse the pearl barley, then peel and cut the carrots, celery root, and potatoes into small cubes.

    Cut the vegetables the same size so they cook evenly.

  2. Melt the butter, add the sliced onion and leek, and let them soften for a few minutes. 5 min

    Keep the heat low, you want them to soften without browning.

  3. Pour in the hot broth, add the barley, carrots, and celery root, then let it simmer. 30 min

    Skim the surface at the start if needed, it keeps the soup clearer.

  4. Add the potatoes and keep cooking until the barley is tender. 20 min

    Barley swells a lot, add more hot broth if the soup gets too thick.

  5. Off the heat, stir in the cream and chopped dill, adjust the salt and pepper, and serve with the rye bread.

    Add the dill right at the end, it loses its flavor if cooked.

Our tips to get it right

  • Don't salt too early, the vegetable broth and celery root already bring saltiness, so taste before adjusting at the end.
  • If the soup thickens too much as it cools, loosen it with a splash of broth or hot water when reheating, since barley keeps absorbing liquid even off the heat.
  • Soften the onion and leek without browning them, browning would give the finished broth a stronger, less round flavor.

The variations

  • Swap the celery root for parsnip if you don't have any on hand, the flavor shifts slightly but the texture stays the same.
  • For a heartier version, add smoked bacon bits cooked with the onion, since some families eat krupnik with meat too.
  • For a quicker weeknight version, use quick-cooking pearl barley and cut the simmering time down to 15 minutes.

What to serve it with

  • Toasted rye bread
  • A crunchy cabbage salad
  • A hot black tea

Storage

Krupnik keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months without the cream or dill, which you add fresh when serving. Reheat it gently on the stove, adding a splash of broth if needed.

Questions about this dish

Can you replace pearl barley with another grain?

Yes, you can use round rice or pearled spelt with a similar cooking time. The result will be a bit less creamy than with barley, which naturally thickens the broth.

Do you need to soak the pearl barley before cooking?

No, a quick rinse under cold water is enough to remove excess starch. Soaking isn't needed for this recipe and doesn't really shorten the cooking time.

Can krupnik be made ahead of time?

Yes, make the soup without the cream and dill, then keep it in the fridge until the next day. Stir in the fresh cream and dill just before serving so they keep their flavor.

How do you tone it down for kids who don't like dill?

Serve the dill on the side in a small bowl instead of mixing it into the whole pot. Everyone can add as much as they like, and kids can stick with just the sour cream.

How long does it take to make a krupnik, a Polish pearl barley soup with vegetables, served with bread?

Count 1 h in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a krupnik, a Polish pearl barley soup with vegetables, served with bread?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a krupnik, a Polish pearl barley soup with vegetables, served with bread cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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