First it was a soup, then it was the most hearty Polish soup. It’s as filling as two courses

Krupnik took its name from the word krup, which in the Slavic language simply meant groats. This product was a basic ingredient of the diet of our ancestors, and krupnik itself, then called krupa, was light, the main ingredient of which was groats. For a long time It functioned in the form of a light soup – a Lenten soup present both on the tables of the nobility and in peasant cottages. Historian Józef Peszka recalls that krupnik with millet was present at the court of Władysław Jagiełło and served several times a day.

Krupnik as we know it today – cooked with meat stock, vegetables and groats – was eaten only from the second half of the 18th century. In 1806, its name was included in Bandtki’s dictionary, and in the second half of the 19th century, the recipe for krupnik was mentioned in the famous cookbook by Lucyna Ćwierczakiewiczowa “365 dinners for PLN 5”.

The history of krupnik is long. The soup has undergone many changes over this time, but groats have always been an important ingredient. Most often it is added to it pearl barley or pearl barley. Both of them perfectly increase the caloric value and nutritional value of the soup, thicken it and, most importantly, do not fall apart. even during long cooking.

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However, barley groats are not the only type of groats that can be found in krupnik. Some recipes call for adding millet or oat groats. Before adding them to the broth, it is worth frying them gently to eliminate the bitterness and release the nutty flavor.

Buckwheat groats are also great in krupnik – nutritious, heavy and very valuable. For children, krupnik is most often cooked with semolina or rice – which are much lighter and more delicate than most groats.

Krupnik can be cooked in many ways. The selection of meat for the broth and the proportion of vegetables to groats are important. In the past, groats were the basic ingredient of this soup, but today they only thicken it. Therefore, it is better to pour less than to overdo it, because instead of soup it will become gruel.

Recipe for krupnik on pork ribs will allow you to prepare an extremely filling dish that will satisfy the hunger of the whole family. To prepare it you need::

• 500 g pork ribs,
• 3 bay leaves,
• 4 grains of allspice,
• onion,
• 2 carrots,
• parsley,
• 4 medium-sized potatoes,
• 150 g barley groats,
• sun,
• pepper.

Preparation:

1. Rinse the meat well, put it in a pot and pour about 4-5 liters of water. Cook the meat for 30 minutes over low heat and skim off the scum. After this time, add allspice and bay leaf.
2. Peel the carrots and parsley and cut into cubes. Peel the onions. You can tan it slightly. Add the vegetables to the broth and cook for another 20 minutes.
3. Peel the potatoes and cut into cubes. Add to the soup along with spices – salt and pepper. Finally, add the groats and cook for 20 minutes.

Before serving, you can remove the meat from the soup, tear it and arrange it on plates. This will make the soup even more filling.

Source: Terazgotuje.pl, kontakter.pl