Krupnik – Polish Pearl Barley Soup

traditional Polish barley soup made with leftover chicken bones


  • 2 chicken’s bones or couple of package of chicken wings (optionally you can skip it for vegetarian version)
  • 2 vegetable cubes (10 g each)
  • 2 chicken cubes (10 g each) – replace with vegetable cubes for vegetarian version
  • 3 l of boiling water
  • 1 parsnip (halved lenghtwise)
  • 1 large leek, can be frozen (halved lenghtwise)
  • piece of celeriac root, about 50 g (cut in half)
  • 250 g pear barley or optionally bulgur wheat
  • 3 large potatoes, about 750 g (cubed)
  • 3 carrots (diced)
  • 5 – 6 bay leaves
  • handful of fresh, chopped parsley
  • 2 tbs dried marjoram
  • 1 tbs garlic powder or some fresh one
  • sea salt
  • black peppercorns

cooking on a budget - pearl barley soup


  1. Place chicken wings or bones in large pot together with water, leek, parsnip, celeriac, bay leaves and cubes.
  2. Bring to boil, simmer covered for about 30 minutes or until chicken is ready.
  3. Remove chicken/bones and vegetables from the pot, leave aside.
  4. Strain the stock and return to the pot.
  5. Add garlic, half of the marjoram, barley, potatoes, carrots, parsley and cook on medium fire until barley and potatoes are ready.
  6. Add the rest of marjoram and cook few minutes longer.
  7. Season to taste with salt (if necessary) and freshly cracked pepper.
  8. Share to the plates, also the chicken if wings were used.

Makes 5 – 6 servings.


Cubes can be completely skipped and more salt used at the end.

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