Traditional krupnik soup is made from vegetable stock or meat, with the addition of rice or groats.
At home my mother always cooked this soup on ribs. I took up this habit and I also cook this soup the same way.
I have not used any other kind of meat as a base for the stock but pork or chicken would surely be tasty as well.
I use barley groats for my krupnik soup. I tried buckwheat once but it gave the soup a less favourable taste for me.
You can also use rice or even quinoa if you feel like experimenting with different grains.
If you decide to try this recipe for krupnik on ribs, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Rinse the meat, put it in a pot and pour cold water over it. Cook it on a low heat for 30 minutes counting from the moment it starts boiling.
After 30 minutes, add the chopped vegetables, allspice, bay leaf, tarragon, pepper and salt. The potatoes can be added a little later than the carrots, celeriac and parsley as they need much less time to cook.
When the vegetables are slowly becoming soft, add the barley groat. Keep cooking the soup over a low heat. When the meat and vegetables are cooked, add the finely chopped parsley.
Serve by itself or with bread.
The soup is really easy to prepare.
When served with ribs, make sure that there are no bones in it. Sometimes, if the ribs are badly cut, the bones can be crushed at the cutting line.
If you want to avoid unpleasant surprises, you can use bone-free ham as a base for the stock.
Do you like pork meat? If yes, try our recipe for Pork chops with feta cheese.