Krupnik

Make Ahead and Storage

Keeps for 4 days in the fridge. Freeze for 3 months.

Krupnik: The Method

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1. Soak the mushrooms in 200 ml of hot water for 20 minutes. Strain, keeping the liquid, and chop the mushrooms.

   Mark done Start 20 min timer

2. Simmer the smoked meat in the 2 litres of water for 20 minutes.

   Mark done Start 20 min timer

3. Add the barley, carrots, parsnip, celery, leek, bay, mushrooms and their liquid. Simmer for 25 minutes.

   Mark done Start 25 min timer

4. Add the potatoes and cook for 15 minutes more, until the barley is tender.

   Mark done Start 15 min timer

5. Remove the bay, shred the meat and return it. Stir in the dill and salt and serve with the soured cream.

   Mark done

Tips for Success

• Rinse the barley first.
• Add water when reheating, as it thickens.
• Use the mushroom liquid for flavour.

Serving Ideas

Rye bread · Soured cream · Vodka

Questions About Krupnik

Krupnik Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.