I had lots of carrots and parsnips needing to be used up so I decided to make a slightly different soup.
- I cooked a chicken as for rosȯł – clear chicken bouillon, with instead of 1 or 2 carrots and parsnips, I used around 8 of each, peeled but whole.
- Once cooked I removed the chicken for a different dish and strained the cooked vegetables from the liquid.
- For the best results, leave the liquid in a cool place for a few hours or even overnight so that you can skim off some of the chicken fat.
- Use a blender to purée the carrots, parsnips and the onion.
- In a saucepan add the puréed vegetables and enough of the liquid stock to give the required consistency for a soup – not too thick.
- This puréed style of soup is more English than Polish!
- Gently heat the soup for around 5 minutes, stirring it occasionally.
- Check for seasoning and to serve, stir in around 100ml of soured cream or 150ml of Greek style yoghurt.
Ingredients – if not wanting to make the rosȯł from scratch
- 2 litres of good chicken stock (or a from stock cubes if you do not have any)
- 8 carrots
- 8 parsnips
- 1-2 onions
- 2-3 grains allspice
- 1 bay leaf
- Salt & pepper to taste
- 100ml soured cream or 150ml Greek style yoghurt
- Simmer the vegetables in the chicken stock with the allspice and bay leaf till they are all soft.
- Purée the vegetables in the soup using a stick blender.
- Season to taste.
- Add soured cream or yoghurt to serve.
Krupnik is the name of the very Polish – Pearl Barley soup.
Krupnik is also the name of the famous honey liquor drink known in Poland from the 13th century.
I always wondered why these two had the same name. I now know that krupa is an old name for grain and barley in particular – hence the connection.
Barley ( Hordeum vulgare) grows in temperate regions and is one of the oldest known cultivated grains, known in Eurasia as early as 10,000 years ago.
Jęczmień is the Polish for barley.
Pęczak is the Polish for pearled barley.
Pearl or pearled barley, is whole grain barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer. It is the most common form of barley for cooking.
I think of this as a quite filling winter soup.
- 10g dried mushrooms
- 2 litres of chicken stock (homemade is best – but use cubes if you have no other)
- 3 carrots
- 2 parsnips
- Half a celeriac or 3 stalks of celery (celeriac is more traditional but not always available in British shops).
- 150g of pearl barley
- 4-5 peppercorns
- 2-3 allspice grains
- Salt & ground black pepper
- Flat-leaved parsley – to garnish
- Cover the mushrooms with boiling water and leave overnight.
- Chop the mushrooms into small pieces.
- Add the chopped mushrooms and the liquor from soaking to a saucepan of stock.
- Peel and grate the carrots on a medium grater.
- Peel and chop the parsnips into small pieces,
- If using celeriac – peel, cook the whole piece – remove when nearly cooked and chop into small pieces and put back in.
- If using celery stalks – chop them fine.
- Add the carrots, parsnips and celery/celeriac to the stock.
- Add the peppercorns and allspice to the pot.
- Bring to the boil.
- Rinse the pearl barley with cold water.
- Add the pearl barley to the soup and bring back to the boil.
- Cook for around 5 minutes.
- Cover the pot with a lid.
- Turn the heat down and simmer for around 30 minutes.
- If using celeriac – remove and chop it up into small pieces and put it back in.
- Check that the pearl barley has cooked, simmer for longer if need be.
- Check the seasonings.
- Serve garnished with flat-leaved parsley.
Served in Royal Doulton – Tapestry – 1966 – 1988.
The Polish for these is kotlety z jarzyn – cutlets from vegetables.
The word kotlety(plural) comes from the Italian word cotoletta(singular) for cutlet or chop.
These are made with boiled or steamed vegetables.
Root vegetables are good here as well as cooked cabbage – you can also add cooked pulses such as peas and beans – I am writing a post just about bean fritters which will be posted soon.
The following vegetable are ones I often use: cabbage, carrots, celeriac, cauliflower, parsnip and potato.
The cooked vegetables need to be chopped fine, minced or mashed – whichever is more suitable or easiest.
For this post I cooked the vegetables especially but this is a good way to use up any leftover cooked vegetables.
- Around 500g of cooked vegetables – chopped, mashed or minced as appropriate.
- 2 onions – chopped fine
- Butter to fry the onions
- 1 egg (can add another egg yolk as well)
- 2 – 3 tablespoons of potato flour – depends on how moist or starchy the vegetables are.
- Salt & pepper
- Dried Breadcrumbs
- Sunflower oil for frying
- Extras – you can add chopped parsley, dill or chives or any other herbs you like.
Chop fine, mash or mince the vegetables as appropriate.
Chop the onions and fry them gently in butter till golden and leave to cool.
- Mix the vegetables and the onion together.
- Add the egg and mix well.
- Add enough potato flour to make the mixture fairly stiff.
- Add salt and pepper.
- Put dried breadcrumbs on a board or large plate.
- Make largish balls of the mixture and flatten them onto the breadcrumbs, turn them over and cover all the sides.
- Fry them gently in hot sunflower oil.
- You can keep them warm on a baking tray in the oven whilst making the rest.
I like these reheated – Place them on a baking tray into a pre-heated hot oven GM6 200°C for around 15 minutes.
The combinations are endless – here are some ideas ….
Cauliflower & Spring Onions or Chives
As in the instructions above with the addition of chopped spring onion (the green part) or chives.
Carrot & Parsnip
Carrot, Potato & Peas