How To Cook Krupnik Polish Soup

Krupnik is a tasty and warming Polish soup made from barley that is healthy offering lots of natural slow release energy.krupnik polish soup

It is very easy to prepare and fast to cook.


  • one piece of meat e.g. pork ribs or chicken thighs
  • vegetable oil or olive oil
  • half a cup of barley – kasza jeczmienna is a good option
  • 4 to 5 medium potatoes
  • chopped fresh parsley
  • 2 carrots
  • 1 leek
  • spices to taste salt, pepper, bay leaf


Cook your chosen meat in a pot of water, toss in a bay leaf, add salt, and cook for about 25 minutes.
Then throw into the meat stock peeled and chopped vegetables.
Cook until tender
Remove the soft meat and vegetables from the pot, pour in rinsed barley, and cook for approximately 15 minutes.
Add potatoes cut into small cubes.
When the barley and potatoes are soft add the chopped meat and vegetables back into the pot.
Season with salt and pepper.
Add some chopped fresh parsley to make the soup colored and fragrant.


Remember you shouldn’t over salt your soup.

Krupnik is adaptable according to your own preferences and the vegetables you happen to have on hand. You can add more meat and barley if you like your soup thicker, or more water to make it lighter.

You can add Vegeta spices available in most Polish shops to season as is kasza jeczmienna.


If you are looking for delicious Polish food in London check out our online menus.

How to Cook Barszcz Czerwony Polish Soup

Barszcz czerwony is a bright red beetroot soup that is very popular in Poland.  The colour is stunning and the taste is deliciously sharp. Barszcz czerwony beetroot soup

The following ingredients are needed to cook this hearty and healthy Polish soup.

6 beetroots

Two carrots, parsley, half an onion, quarter of a leek, half a stick of celery

Salt and pepper

2 litres of Chicken stock

1 – 2  tsps of sugar to taste

Lemon juice

Bay Leaf

2 Allspice

1 tbsp white vinegar

Cooking Barszcz czerwony is quick and easy.

Heat the chicken stock in a large pan.

Place all vegetables, bay leaf, and allspice into the stock.  Bring to the boil, then simmer until the vegetables are soft

Cut the beetroots into thin slices and place into the stock.

Add a little lemon juice to the stock to help cause its intense red colour.

Barszcz must be sharp in taste so add 2 spoons of white vinegar, which will give a traditional sour flavour.

Cover and heat until the beetroot is soft.

Add salt and pepper to taste.

Barszcz czerwony should be served with mashed potato topped with fried bacon and some dill.

Barszcz czerwony is one of a number of tasty Polish soups in London available from Starlet Cuisine.


For more information about Barszcz czerwony and other Polish soup in London contact us via our website.