Krupnik - Belarusian Mutton and Barley Soup
Krupnik is a comforting Belarusian soup made with mutton, pearl barley, and hearty vegetables, ideal for chilly days.
Krupnik is a quintessential Belarusian soup that combines the richness of mutton, the chewiness of pearl barley, and a blend of hearty vegetables. Cooked together with an aromatic broth and finished with a dollop of sour cream, this comforting dish makes for a perfect main course, especially on chilly days.
Ingredients
🥩 3 mutton bones
🍖 600 g mutton pulp
🧂 2 teaspoons salt
🌾 250 g pearl barley soaked overnight
🥔 4 potatoes
🧅 90 g onion
🥕 100 g carrot
🍄 250 g white mushrooms preserved wild mushrooms
🍃 2 bay leaves
💧 Water enough to cover meat for broth
🥣 Sour cream smetana, for serving
Instructions
1- Prepare the Broth:
- In a large enamel pot, place the mutton bones and mutton pulp.
- Add enough water to cover the meat.
- Sprinkle 2 teaspoons of salt into the pot.
2- Simmer the Broth:
- Allow the broth to simmer gently.
- Skim off any impurities until you have a clear broth.
3- Remove and Strain:
- Strain out and discard any bones.
4- Add Barley:
- Integrate 250 g of pearl barley, previously soaked overnight, into the prepared broth.
5- Prepare Vegetables:
- Chop the onion finely.
- Peel and cube the potatoes into small, uniform pieces.
6- Prepare the Mutton:
- Remove the cooked mutton meat from any bones.
- Cut into bite-sized pieces.
7- Cook Potatoes and Mutton:
- Add the chopped potatoes and the diced mutton meat back into the boiling broth.
8- Heat Adjustment:
- Adjust the electric cooktop to setting '9' to achieve a vigorous boil.
9- Grate Carrots:
- Grate the carrot using a julienne peeler or grater.
10- Combine Ingredients:
- Into the boiling pot, mix in the chopped onion and grated carrot.
11- Add Mushrooms and Bay Leaves:
- Incorporate the white mushrooms and bay leaves.
- Stir the ingredients well.
12- Simmer the Soup:
- Reduce the heat to a simmer.
- Let the soup bubble gently for about 30 minutes.
13- Finishing Touches:
- Remove the bay leaves before serving.
14- Serve:
- Serve warm with a generous spoonful of sour cream on the side, according to taste preference.
Prep Time: 15-20 minutes (excluding barley soaking time, done overnight)
Cook Time: 30 minutes (after preparation of initial broth)
Total Time: Approximately 45-50 minutes
Servings: 6
Equipment:
- Large enamel pot
- Metal bowl
- White plate
- Wooden cutting board
- Small kitchen knife
- Grater or julienne peeler
- Wooden spoon
- Electric cooktop
Cooking Tips:
- Soaking Pearl Barley: Soak the barley overnight to achieve softness and reduce cooking time significantly.
- Light Broth Flavor: The direct addition of un-fried vegetables enhances the clarity and lightness of the soup.
- Bay Leaves: Always remove bay leaves after cooking to avoid overwhelming flavors.
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