Barley Soup with Roasted Veggies

Krupnik z pieczonych warzyw i pęczaku

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 10

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

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.


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


  1. 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.</