Old Polish soup was considered the dish of strongmen. It is easily digestible, but filling, like an elixir for the intestines

The prototype big man was so called “bryja” – soup made of overcooked groats and legumes. It was consumed in the 13th century – the Slavs, Celts and Germans were particularly fond of it. Over time, this specialty evolved into krupnik – the name comes from the word “krupa”, which it referred to groats. The soup began to gain popularity in the 18th century, not only among rural residents, but also among townspeople and aristocracy.

Nowadays krupnik it doesn’t matter that flagship dishes of Polish cuisine. The soup is prepared in many Polish homes and can also be found in various places serving food – it is included in the menu of both milk bars and restaurants.

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Krupnik is a soup prepared with vegetable or meat stock. Its basic ingredient is groats – most often barley, which is responsible for its consistency and unique taste. Importantly, this ingredient is also very healthy. It is an excellent source of vitamins and minerals (e.g. B vitamins, magnesium and zinc).

Groats also contain fiber, which provides a feeling of satiety i supports intestinal peristalsiswhile preventing constipation. Other vegetable ingredients of krupnik (e.g. carrot, parsley or celery) are also an excellent source of compounds beneficial for the proper functioning of the body.

In the past, krupnik was considered essential for people working physically. No wonder, the soup is a great dish for strongmen – it provides a solid dose of carbohydrates and protein (especially variants served with meat). In addition krupnik is easily digestible. Properly prepared, it can be an excellent choice for people with digestive problems.

Preparation traditional krupnik it’s not difficult. It is worth making this soup as the first course for a family dinner. Guests will certainly take helpings. What do you need to prepare krupnik? Here’s the list ingredients:

• 300 g pork ribs,
• 2 chicken legs,
• 1/2 cup of country barley groats,
• 2 large carrots,
• parsley,
• 1/2 taste,
• small onion,
• 3 potatoes,
• 3 bay leaves,
• 5 grains of allspice,
• salt and pepper.

Preparation method:

1. Pour about 2 liters of water into a large pot. Wash the ribs, cut them into smaller pieces and throw them into the pot together with the chicken legs. Bring to a boil, simmer, and then add bay leaves and allspice. We also add a small onion. Cook everything over low heat for about 60 minutes.
2. In the meantime, we start cutting all the vegetables into small cubes (cut the potatoes into slightly larger ones). When the broth is nicely cooked, remove the meat, onion and spices.
3. When the meat cools down slightly, we remove the bones and cartilage and then put it back into the soup. We also add diced vegetables and half a cup of groats to the broth. Season with salt and pepper as desired. Cook everything covered over low heat for about 30 minutes. After this time, the krupnik will be ready.

Ready krupnik it is worth decorating with a small amount of parsley. Serve the soup plain or with fresh bread.

Sources: Terazgotuje.pl, kontakter.pl