Polish Krupnik
A comforting Polish barley soup with vegetables and chicken broth.
Ingredients
- chicken thigh400 g
- pearl barley100 g
- potato3 pcs
- carrot1 pcs
- celery2 stalks
- onion1 pcs
- butter20 g
- dill15 g
- salt1 to taste
- black pepper1 to taste
- bay leaf2 pcs
- broth500 ml
- water500 ml
Instructions
Cover the chicken with water, add bay leaf, and simmer for 30 minutes, skimming the foam.
Rinse the barley and add it to the broth; cook for 20 minutes.
Dice the carrot, celery, and potatoes, then add them to the soup.
Fry the onion in butter until translucent and add it to the pot.
Cook until the barley and vegetables are tender, then season with salt and pepper.
Shred the chicken, return it to the soup, and serve with dill.
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