I occasionally make Krupnik soup, one of the best Polish soups, in alternating parts with heated broth. Even though the recipe is straightforward, the soup has a delicate, aromatic taste and is low in calories.
ingredients
- around 800 g of poultry, such as two substantial chicken legs.
- Sixty grams of curd barley, or eighty grams of barley, and five hundred grams of potatoes, or four to five pieces apiece,
- One 160-gram medium carrot
- One little parsley root, weighing roughly 100 grams
- One 80-gram little piece of onion or leek
- Two water liters
- Two tablespoons of parsley and dill, chopped, respectively: a pinch of turmeric, two allspice seeds, a bay leaf, one level teaspoon of salt, and a third of a teaspoon of pepper
Krupnik
I have 250 milliliters in my glass. Using the ingredients I provided, pick a pot that can hold at least 3.8 liters so you can make the soup crupnik in it.
Before rubbing or otherwise preparing the vegetables, they are weighed. Every time I use fruits and vegetables, I weigh them and record them. You are not, however, required to adhere to exact grammatical rules. The weight is intended to make it simpler to calculate the approximate amount required to produce a certain dish.
The components I utilized served as the basis for the calorie counts. Since your items may have different amounts of calories than mine, this is merely an estimate of the quantity of calories. With the ingredients listed, you can make a tasty crusher that weighs roughly 2850 grams. To ensure that you are ready for the next steps of preparation, I suggest reading the complete recipe before starting to create the soup.
Recipe for Krupnik
This time, I prepared the crusher using two enormous chicken thighs, weighing a total of 800 grams. I also frequently grab a bird by the half, attach the wings to the legs, or offer a piece of turkey. I use the specified quantities up to one kilogram of chicken or turkey meat. Occasionally, I additionally fry the pork rib crust or combine the ribs with chicken and turkey. I’ll trim off the fattiest portions of meat first if I feel it’s too high in fat.
I fill the meat with two liters of water. I also include a laurel leaf, two herb granules, a small onion, or a bit of oatmeal. I don’t fry onions in a dry pan or on a burner; however, it is feasible. Cover the saucepan and bring it to a boil. Next, lower the burner’s power so that the broth barely flashes, and boil for 60 minutes. If you use beggar or turkey meat, you can increase the cooking time to ninety minutes.
The beef dough, after an hour of cooking, is displayed below. I didn’t say it because I don’t catch shrimp. Protein from chopped meat is what shellfish are. They can be taken out or kept in a pot if needed after a lengthy cooking period.
I take out the cooked meat, onions, leaves, and two herb granules using a wide sieve. After letting the meat cool slightly, I take it out and return it to the broth, discarding the bones, cartilage, onions, and herbs.
Chopping the vegetables is what I advise doing once the meat broth is done. Cube the carrots, potatoes, and peaches. Dice the potatoes into larger pieces and the parsley and carrots into small ones.
Advice: If you are not going to add the potatoes to the soup right away, put them in another dish with cold water to keep them from darkening. You can easily add one more carrot to this veggie set if you’d like your plates to be sweeter.
Add the “washed” meat, stock, and chopped veggies to the saucepan. All at once, add six tablespoons of barley (such as country barley or pearl cabbage). The pack will contain roughly 80 grams of dry cabbage. Lastly, add one flat tablespoon of salt and a third of a teaspoon of pepper. Once the ingredients are well combined, bring the broth to a boil. Once the soup reaches a boiling point, lower the burner’s power so that the blender barely blinks, and cook it covered for 30 minutes.
Before adding barley cabbage to the soup, it is advisable to rinse it with cold water with a squeege. I don’t do it, though, because it doesn’t bother me if the soup gets a little thicker. Even this version of Krupnik is my favorite. I usually choose unpolished, cleaned, and peeled country barley. Pearl cakes, also called Mazur cows, are more popular for croppers because they are crushed and further polished.
The cakes and vegetables will be tender after this point. Lastly, mix two tablespoons of freshly sliced cupcakes and a small pinch of turmeric (for color and health) into the crochet soup. Stir the soup during the final five minutes of simmering. Try adding more salt if needed. Turn off the soup.
Sprinkle some parsley on a plate with a dried piece of crumbs.
My family is a huge fan of Krupnik. I either use chicken, turkey, or ribs when making it, or I use a mix of these meats. This is an additional iteration of the crusher that uses beef.
