A simmering pot of memory, resilience, and quiet comfort.
In Poland’s rural heartland, where winters are long and fields speak in barley and root vegetables, there’s a soup that has quietly sustained generations.
Krupnik (pronounced KROOP-neek) is more than just a rustic barley soup.
It’s a bowlful of thrift and tenderness—a lesson in stretching what you have, while still feeding with love. A pot made not for the sake of performance, but for the warmth of presence.
It’s the kind of soup that doesn’t ask for applause.
It simply is—steady, fragrant, and generous.
What Is Krupnik?
At its heart, Krupnik is a Polish soup made from barley (kasza jęczmienna), vegetables, and broth—often with a touch of meat or smoked bones when available. It’s humble, but deeply flavorful, thanks to long simmering and the creaminess that barley lends as it softens.
This was—and remains—a soup of the people. It stretches across seasons, welcomes substitutions, and carries with it the soul of a culture rooted in making do, and doing it well.
Ingredients
(Serves 6–8)
- ¾ cup pearl barley (rinsed and soaked if possible)
- 6 cups chicken or vegetable broth (bone broth adds depth)
- 1 medium onion, diced
- 2 carrots, peeled and sliced into coins
- 1 parsnip, peeled and chopped
- 2–3 medium potatoes, diced
- 1 bay leaf
- 1–2 cloves garlic, crushed
- 1 tbsp butter or olive oil
- Salt and freshly cracked pepper, to taste
- Optional: a small smoked ham hock, turkey wing, or a few dried mushrooms
- Fresh dill or parsley, to finish
- A dollop of sour cream, for serving (because of course)
Method
1. Sauté the Aromatics
In a large heavy-bottomed pot, melt the butter (or warm the oil) over medium heat.
Add diced onion and cook until translucent and fragrant.
Stir in garlic just before adding the rest—don’t let it brown.
2. Build the Broth
Add carrots, parsnip, potatoes, and soaked barley to the pot. Pour in the broth.
Add bay leaf, salt, and pepper. If using meat or mushrooms, nestle them in now.
Bring to a gentle boil, then reduce to a simmer.
3. Let Time Do the Work
Simmer uncovered for 45–60 minutes, stirring occasionally.
Barley will plump and soften, vegetables will melt into the broth, and everything will marry into something greater than the sum of its parts.
If the soup thickens too much, simply add a splash of water or broth.
4. Finish with Love
Taste and adjust seasoning. Ladle into warm bowls.
Top with fresh dill or parsley and a swirl of sour cream.
Serve with rustic bread and quiet gratitude.
Variations Worthy of a H&F Table
- Add leeks or celery root for depth
- Use dried wild mushrooms for an earthy, old-world flavor
- Finish with a soft-boiled egg for extra richness
- Swap in buckwheat groats (kasza gryczana) for a darker, nuttier version
Rooted in Resilience. Served in Reverence.
Krupnik is not flashy. It won’t trend on TikTok. But it will sit with you through a storm.
It’s the kind of soup that understands silence. That fills your kitchen with the smell of memory.
And reminds us that food doesn’t need to be complicated to be profound.
A soup like a story—slow, nourishing, and meant to be shared.
With warmth, wisdom, and a side of sourdough—