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Krupnik - soup with potatoes and millet

Krupnik — Belarusian Potato and Millet Soup

A thick, hearty first course that adds welcome variety to the weeknight menu. Today I want to share a favorite recipe from my grandmother, who lives in Belarus. For a first course she very often makes "Krupnik." It's a wonderfully tasty, filling dish. There aren't any carrots in the original recipe, but I added one for color.

Maria Kruus

Recipe author

Composition / ingredients

Servings:

Salt pork (lard)

Millet (or barley or pearl barley)

Potatoes

Onion

Bay leaf

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 19 % 7 g

Carbohydrates 69 % 25 g

167 kcal

GI: 48 / 0 / 52

Cooking method

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Use any grain you like. My grandmother usually reaches for barley, millet, or pearl barley. Rinse it well. Meanwhile, set a pot of water over the heat. Once it boils, add the grain and cook it until fully tender. The grain tends to stick to the bottom of the pot, so be sure to stir it now and then. Toward the end of cooking, add the potatoes, cut into small cubes. While the grain simmers, fry the salt pork with the onions, and add that to the pot about 10 minutes before the soup is done. Salt and pepper go in at the very end, too — there's no set rule here; season it all to taste. Right at the finish, drop in a bay leaf for aroma. Krupnik should turn out thick. It's a really filling meal. Serve it hot with a scattering of finely chopped fresh herbs, and enjoy!