Krupnik - Polish mushroom soup

Krupnik - Polish mushroom soup

Category: First meal

Kitchen: polish

Ingredients
mushrooms (fresh or frozen) or dried	100 g (dry 50 g)
broth bones	200 g (more)
water	1 1 \ 2 l
onion	2 pcs (or 1 large)
potatoes	2 pcs (medium size)
rice red	75 g
vegetable or butter	2 tbsp. l. (for frying onions)
salt	1 tsp (or to taste)
parsley	small bunch
dill	small bunch
thyme	a few twigs
black pepper	6 peas

Cooking method

• 1. Prepare the broth on the bones - do not salt (!). I had chicken broth. When the meat is completely cooked, filtered, separated the meat from the bones. You should get 1.5 liters of liquid. If you cook bones for a long time, watch the final volume - you should get 1.5 liters at the exit.
• 2. Cut the onion into quarters into rings and fry together with the sliced ​​mushrooms in sunflower or butter. Fry the onions until transparent, add the mushrooms (the dried mushrooms must be soaked in a little water beforehand). Fry together for about 10 minutes. Add meat and fry for a couple of minutes.
• 3. Put the washed rice in the strained broth and cook for 20 minutes - do not salt (!). The original Polish recipe uses pearl barley. It needs to be soaked for 12 hours. It's not convenient for me - with red rice it turns out almost the same. I start to cook it at the same time as I start frying the onions.
• 4. Combine broth, frying, potatoes, cut into slices or cubes.
• 5. Add thyme sprigs and pepper.
• 6. Cook until cooked potatoes and rice.
• 7. 5 minutes before ready to take out the thyme sprigs, add salt, chopped parsley and dill - 2 tbsp. l. greenery.
• 8. If the onion is not sweet enough, you can add 1 \ 2-1 tsp. sugar (to taste).
• 9. When serving, you can season with sour cream.
• Bon Appetit!
• 

Time for preparing:

on ready-made broth for about 40-50 minutes

Note

This soup was prepared by my grandmother (polka), only with pearl barley. It turns out to be very rich and full of flavors with an incredible forest smell.

I cook a similar soup with pasta. True, it smells great and delicious! Now I'll try it with rice. Only it seems to me that 50 g of dry mushrooms is a lot, dry and 20 g is enough if fresh or frozen only 100 g is required according to the recipe.

[TATbRHA]

TATbRHA, perhaps. Such an amount is written in an old book with Polish recipes. I have not tried to cook with dried mushrooms - either with fresh or frozen.
Therefore, it is better to believe Tatiana and take 20 g of dry ones, since I do not have them to weigh and check.

[at]

And last summer a friend brought me from the North - real ones, they typed in the hills and dried them themselves ... (So it smells of youthatlo ...) Oyster mushrooms and champignons were not lying around! I think that with dry mushrooms, your soup would be simply extremely tasty. I will certainly cook, thanks.

both my grandmothers were polkas and the family cooked a similar soup - always with barley !, always with beans, with dried mushrooms (now we cook with any), and not necessarily in meat broth, more often - lean soup. Carrots, onions - frying, potatoes - and yummy with sour cream! After this soup, I never eat mushroom soup with pasta! Try it, and thanks for your recipe! Soup from my childhood.

An interesting recipe, I like mushroom soup, I will definitely try with barley, just all the ingredients are available.