Wild mushroom and barley soup

Wild mushroom and barley soup

Krupnik

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This classic winter soup is much loved by Jews from Lithuania, Poland and the Ukraine. Recipes range from a simple soup made with dried mushrooms, onions and barley, to a thicker vegetable soup, like this one from Lithuania that includes carrots, potatoes, celery and green beans. Across Eastern Europe, krupnik is often eaten during Sukkot, a holiday that usually coincides with the first frosts, so it’s important to serve a soup that keeps you warm.

Ingredients

Quantity Ingredient
15g dried cep or porcini mushrooms
65g pearl barley
2 tablespoons butter
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
2 medium potatoes, peeled and diced
75g green beans, trimmed and cut into 2cm lengths
1.25 litres vegetable stock
salt
freshly ground white pepper
2 tablespoons finely chopped ­flat-leaf parsley
sour cream or smetana, to serve (optional)

Method

  1. Soak the dried mushrooms in a little hot water for 30 minutes or until they are soft. Drain and reserve the soaking liquid. Chop the mushrooms coarsely.
  2. Place the barley in a small bowl and cover with water. Leave to soak for 30 minutes, then drain.
  3. Melt the butter in a large saucepan and cook the onion, carrot and celery over a moderate heat for 5 minutes. Add the mushrooms, barley, potatoes, green beans, stock and the reserved mushroom liquid and bring to the boil. Cover and simmer for 1–1 1/2 hours or until the barley is soft† and the soup is slightly thickened. Season with salt and pepper. Serve hot, garnished with parsley and a dollop of sour cream if desired.
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