Krupnik is one of the oldest Polish soups. To be honest for some reason we didn’t have it for dinner too much growing up but both my grandmas made it a lot. It’s seriously delicious and I think it’s pretty special that my ancestors made before me for so many years. It is based on meat broth, potatoes and barley grits. It also includes carrots, onion and sometimes other grains. I used chicken leg to make the broth and here you have the option of either taking it out at the end of cooking or shredding some the chicken meat and adding it to the soup. Krupnik is pretty thick and satisfying, perfect for cold days.

It suddenly started feeling like fall and it is supposed to get even colder. We have been pretty lucky in Chicago this year, I heard that Poland got their first snowfall. Speaking of, I couldn’t get more excited about going to Poland in 3 weeks! Everyone who lives far away from their relatives understands for sure. It is so hard and you miss them but then when you finally get to see each other it is the most special thing in the whole world! We have almost every day planned and I know it will be amazing!

I used a chicken leg to make chicken broth. I placed it in a cooking pot and covered it with cold water and added bay leaves, peppercorns and one chicken bullion cube. Then I simmered it for about 1 hour.


In the meantime I peeled all vegetables. As you might have noticed, sometimes I used celery sticks in my soups because I like the taste of it but in traditional Polish soups celery root and parsnips are usually used.20161108_130901

I know it’s a pain to peel them and not all stores carry them. You can use my mom’s trick- buy a bigger amount, peel it, chop it, put in a zip lock bag and freeze and then just take a little bit for a soup as needed.






I diced potatoes, sliced carrots, parsnips and celery roots. Then I burned the onion on the stove and put in the soup as well. I added salt and pepper.


Right away I added barley grits and rice. It was usually white rice in Poland but I added a mix of brown and white rice.


The soup is done when vegetables are soft (not falling apart) and grains are cooked, about 25 minutes. I topped it with freshly chopped parsley. Enjoy!




If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  • 1 chicken leg
  • 3 bay leaves
  • 3 peppercorns
  • 2 potatoes
  • 2 carrots
  • 1 parsnip
  • 1/4 of celery root
  • 1/4 cup of barley grits
  • 1/4 cup of rice
  • fresh parsley
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 chicken bullion cube


  1. Place a chicken leg in a pot, add bay leaves, peppercorns and chicken bullion cube and cover with cold water. Simmer for 1 hour.
  2. Peel the vegetables. Dice potatoes, slice carrots, parsnip and celery root. Burn peeled onion above the stove. Add barley and rice.
  3. Soup is ready when vegetables are soft and grains are cooked, it takes about 25 minutes. You can discard chicken leg or shred the meat and put it back in. Discard onion, you may do the same with celery and parsnip or you can leave them in.
  4. Sprinkle with fresh parsley and serve warm.

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