🇵🇱 Poland · Food
Barley Mushroom Soup (Krupnik)
By eatmundo · August 4, 2026
🇵🇱 PLA classic Polish comfort food, this hearty soup uses pearled barley and intensely flavorful dried forest mushrooms. It is a humble, nourishing bowl that embodies the rustic spirit of Polish countryside cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 30g dried mushrooms in 200ml warm water for 30 minutes, then drain and chop, reserving the liquid.
- 2
Rinse 200g barley under cold water until it runs clear.
- 3
Melt 30g butter in a large soup pot and sauté 1 finely diced onion until soft.
- 4
Add the barley to the pot, stirring to coat in the butter.
- 5
Pour in 1 liter beef broth and the reserved mushroom soaking liquid.
- 6
Add the chopped mushrooms and simmer for 40 minutes until the barley is tender.
- 7
Season with 1 tsp salt and 0.5 tsp pepper to balance the deep earthiness.
- 8
Finish with a generous amount of chopped fresh parsley before serving hot.
Frequently Asked Questions
Must I use dried mushrooms?+
Yes, dried mushrooms provide the deep, umami-rich broth essential for an authentic Krupnik.
Can I substitute barley with something else?+
You can use pearl barley or buckwheat, but barley is the grain traditionally used for Krupnik.
Why reserve the soaking liquid?+
It contains a huge amount of concentrated mushroom flavor; strain it to remove any grit.
Is this soup filling enough as a meal?+
Yes, the barley makes this a very substantial, hearty soup that works well as a main course.
🇵🇱 PLMundo Match
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