Many people associate krupnik with overcooked groats and a bland taste, but it doesn’t have to be that way. You just need to make sure you have the right broth and remember about one addition that completely changes the character of this traditional soup.
To prepare a really successful krupnik, it is worth starting with a proven set of ingredients that guarantees a classic taste and appropriate structure of the soup. Both meat, groats and aromatic additives are of key importance. To prepare krupnik like grandma’s you will need:
- ½ sauerkraut juice,
- 1 onion,
- 1 per,
- 2 parsley,
- 250 g barley groats (preferably pearl barley),
- 3 carrots,
- 300 g chicken hearts,
- 300 g chicken stomachs,
- 800 g of ribs (or other meat with bones),
- a piece of celery,
- a few dried mushrooms,
- a few potatoes,
- a bit of lard,
- salt, pepper, allspice, bay leaves,
- fresh dill or parsley.
Well-selected ingredients are half the success, but the final effect also depends on when and in what order you add them. It is the preparation technique that determines whether krupnik will be delicious light, aromatic and perfectly concentrated.
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Start by cleaning the meat and soaking it in cold water for a while, then pour fresh water and bring to a slow boilremoving scum. Add vegetables, mushrooms, spices and let the broth simmer over low heat until it becomes aromatic. Fry the onion in lard and add it to the pot, then add chopped potatoes and rinsed groatsallowing them to become soft. Finally, pour in the sauerkraut juice, season the soup to taste and stir to combine all the flavors perfectly. Serve krupnik hot, sprinkled with fresh greens.
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I always add some to the stew. The meat is tender and juicy
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