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Krupnik Belarusian soup

Krupnik (Belarusian soup)

Delicious and hearty—a lunch for the whole family. Krupnik is a thick Belarusian soup. Traditionally, potatoes and grains went into it, with pearl barley as the main grain, followed by oats and rye. These days well-known Belarusian chefs also use rice, buckwheat, and barley grits, often combining several. Give it a try!

naniki

Recipe author

Composition / ingredients

Servings:

Chicken

300

Water

Potatoes

Carrots

0.5

Onion

0.5

Salt pork

Sunflower oil

Salt

Buckwheat

Rice

Peppercorns

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 40 % 4 g

Carbohydrates 30 % 3 g

55 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make krupnik soup? First, make the chicken broth. You can use any cut of chicken, bone-in or boneless. Put the chicken pieces on to cook with the bay leaf, and add salt at the end.
Step 2:

Get the rest of the ingredients ready: potatoes, carrot, onion, a piece of salt pork, sunflower oil, buckwheat and rice, parsley and dill, salt, peppercorns, and bay leaf.
Step 3:

While the broth cooks, cut the potatoes (into larger pieces), the onion, and the carrot into cubes.
Step 4:

Heat a skillet, add the finely chopped salt pork, and add the oil.
Step 5:

Lightly fry the onion and carrot.
Step 6:

Add the potatoes to the chicken and bring to a boil.
Step 7:

Rinse the rice and add it to the krupnik.
Step 8:

Next, add the rinsed buckwheat. Cook over low heat until the grains and potatoes are tender.
Step 9:

Take out the meat and cut it into small pieces. You can add it back into the soup or serve it separately.
Step 10:

Stir finely chopped parsley and dill into the krupnik. Let it rest for a bit.
Step 11:

Serve it hot for lunch or dinner, with a dollop of sour cream if you like.

After reading a good many recipes for this interesting soup, I put together an average version from the most common and popular ones. This Belarusian peasant soup (also called krupenya) is made on a meat broth—chicken and even fish versions work. "Byalenaya krupenya" is a krupnik cooked in milk, which can be served cold. Krupnik can be made lean (meatless) or rich. There are very simple ways to make it—broth, grains, potatoes, onions sautéed in salt pork, and that's it. And there are heartier versions, with the addition of mushrooms, meat, and several kinds of grain.
You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and the calorie count of the dish will change.
Important! To make rice dishes come out delicious every time, read the article on the fine points of choosing rice and the secrets of cooking it.
For all the secrets of cooking buckwheat and how to choose it so your dish turns out delicious, read the article "Everyday buckwheat: Do we really know all about it?"
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article about pots.