Name: Barley Soup with Roasted Veggies (Krupnik z pieczonych warzyw i pęczaku)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Makes 6 servings
Cuisine: Polish
Ingredients: 3 bay leaves; 3 garlic cloves, unpeeled; 1 onion, unpeeled, halved through the root end; 3 medium parsley roots (see Notes) or parsnips (about 12 ounces/350 g total), peeled and cut into ½-inch (1.25 cm) pieces; 3 tablespoons rapeseed, canola, or sunflower oil; ½ cup (100 g) pearl barley; ⅓ cup (80 ml) heavy cream; Salt and freshly ground black pepper; ¾ teaspoon black peppercorns; 3 medium carrots (about 12 ounces/350 g total), peeled and cut into ½-inch (1.25 cm) pieces; 3 celery stalks, cut into ½-inch (1.25 cm) pieces; 1 fresh rosemary sprig; ¼ to ½ teaspoon allspice berries

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr 10

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

In many Polish kitchens, krupnik is a hearty soup made with a meaty stock and grains, but my version is filled with roasted veggies that give it just as much flavor. I love chewy pearl barley in this soup, but buckwheat, cottage barley, or millet will work here, too.

Ingredients

3 medium carrots (about 12 ounces/350 g total), peeled and cut into ½-inch (1.25 cm) pieces

Method

Preheat the oven to 450°F (230°C). Toss the carrots, parsley roots, onion, garlic, rosemary, bay leaves, peppercorns, and allspice with the oil on a rimmed baking sheet. Season with salt. Roast, tossing occasionally, until tender and browned, about 35 minutes.</