🇵🇱 Poland · Food
Krupnik (Barley Soup)
By eatmundo · August 4, 2026
A comforting, rustic Polish soup built on a rich beef shank broth, earthy mushrooms, and pearl barley. It is the definition of home cooking, perfect for chilly afternoons.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 600g beef shank in a large pot with 2 liters of water, bring to a boil, skim off any foam, and simmer for 60 minutes.
- 2
While the beef cooks, soak 20g dried mushrooms in a small bowl of warm water until soft, about 20 minutes.
- 3
Dice the 2 carrots, 150g celery root, and 1 onion into small, uniform cubes.
- 4
Add the soaked mushrooms along with their liquid into the pot, followed by the diced vegetables and 3 grains of allspice.
- 5
Add 150g of rinsed pearl barley to the pot, cover, and cook for 30 minutes until the barley and vegetables are tender.
- 6
Remove the beef shank from the pot, shred the meat from the bone, and return it to the soup, discarding the bone.
- 7
Season with salt to taste and stir in a generous handful of finely chopped fresh parsley just before serving.
- 8
Ladle the soup into deep bowls and serve hot with a piece of dark rye bread on the side.
Frequently Asked Questions
Can I use chicken instead?+
While beef shank is traditional, you can substitute with chicken wings or drumsticks for a lighter version.
How do I make the broth clearer?+
Be sure to skim the gray foam during the first 10 minutes of simmering the beef.
Can I skip the dried mushrooms?+
Dried mushrooms provide the signature depth of flavor, so they are highly recommended for an authentic taste.
How long does it keep?+
The soup tastes even better the next day and can be refrigerated for up to 3 days.
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