Polish Cuisine: Krupnik

Krupnik is a hearty barley soup with veggies. Perfect for this cooler weather.

1/4 ounce dried mushroom (preferably porcini)
2 cups boiling water
1/4 lb chicken or 1/4 lb turkey, diced into bite-sized pieces
1 stalk celery, finely chopped
1 carrot, peeled, quartered lengthwise & sliced to 1/4-inch long
1/4 lb fresh string bean, trimmed, washed
1 small turnip, finely chopped
1/4 cup fresh peas
8 cups chicken stock
2 tablespoons unsalted butter, cut into pieces
1/2 cup pearl barley
3 potatoes, sliced to 1/2-inch rounds & diced (about 1/4 lb each)
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
2 tablespoons fresh dill, finely cut
Directions:

1. Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).

2. Drain the mushrooms (reserving water), and chop them coarsely.

3. In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.

4. Add the stock and bring to a boil over high heat.

5. Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).

6. Strain, setting aside chicken and vegetables and returning stock to the casserole dish.

7. Melt the butter over medium heat.

8. Add the barley, and stir for 1-2 minutes (do NOT let barley brown).

9. Add the barley and butter to the stock and bring to a boil over high heat.

10. Reduce to low heat and simmer, partially covered for 10 minutes.

11. Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).

12. Return chicken and vegetables to the soup.

13. Add water if needed, to thin the soup.

14. Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.

15. Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.

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Savory Saturday is for Soup!

Welcome to Thailand. And to my obsession with soup. This Saturday I would like to try something new in the soup world. Something exotic….so my attempt this week will be:

Rice and Chicken Ball Soup

Ingredients
150 gms Thai Fragrant Rice
100 gms Chicken Breast
800 ml Water
5 Garlic Cloves
1/2 Teaspoon Pepper Corns
1 Chicken Stock Cube
50 gms Coriander Leaves
20 gms Ginger Root
1 Teaspoon Salt
2 Tablespoons Fish Sauce

Preparation
1. Boil the water with chicken stock cube.
2. Mince the chicken together with the garlic, salt, and pepper corns in a blender.
3. Form into balls of meat with a teaspoon and drop into the boiling water.
4. Add the rice into the boiling pan and simmer for 15 minutes – stirring frequently.
5. Add the fish sauceand cook for a further 5 minutes.
6. Slice the ginger into fine slices and add to the soup.
7. When you serve the soup add the fried garlic, chilli flakes, sugar, a little vinegar and some coriander. Each guest can choose the flavourings they want to use.

I am drooling….

Yum yum, gimme some SOUP!

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It’s cold, and it’s snowing finally. This calls for soup, my most favorite food category in the world! I’m

Plus, since I have been a bad girl and have eaten too many chocolates, cheese and chips, I better make my soup a healthy one.

I’m thinking Italian, after my Italian companion and I recently reminisced about our trip 2 summers ago.

Bring on the Tuscan White Bean Soup with Swiss Chard!

Source

Ingredients:

1 bunch Swiss chard (or other dark leafy green such as kale)
1 to 2 tablespoons olive oil
1 medium onion, diced
2 ribs celery, diced
1 large carrot, diced
3 cloves garlic, minced
4 slices finely chopped prosciutto
1 tablespoon chopped rosemary (divided)
1 tablespoon thyme leaves (divided)
1/2 tsp. red pepper flakes (optional)
1 bay leaf
3 cans white (cannellini) beans, drained and rinsed
1 32-ounce box low-sodium chicken broth (about 4 cups)
1 Parmesan rind
Salt and freshly ground pepper to taste
Splash of balsamic vinegar (about 1 teaspoon)

Instructions:

Cut off the tough ends of the chard and rinse the greens thoroughly. Shake or pat dry and tear into bite-size pieces. Set aside.

Heat the oil over medium-high heat in a large heavy-bottomed pot. Saute the onion, celery, carrot, and garlic for 3 minutes or until the onion is translucent, stirring often. Add the prosciutto, HALF the herbs, the red pepper flakes (if you choose), and bay leaf and saute for another 3 minutes until fragrant. Stir in the beans and saute for another minute or two. Pour in the chicken broth, toss in the Parmesan rind, and bring to a boil.

Reduce heat to low and simmer for 30 minutes or until thickened, stirring occasionally. Stir in the Swiss chard and cook over low heat for 2-3 minutes or until the greens have wilted. Season with salt, pepper, the other half of the herbs, and a splash of balsamic vinegar. Remove the Parmesan rind before serving (if you can find it!).

Serve with grated Parmesan cheese and warm crusty bread.

Will this help my growing cold?

Yuck, I woke up this morning and greeted my dog with a sneeze fest. I suppose it’s about that time…

I am thinking that I need to consume vast amounts of soup this week, and I am thinking that my boyfriend should help me out with this Indian soup:

Chicken Mulligatawny Soup

Source

Ingredients

  • 6 skinless, boneless chicken thighs (about 400g)
  • 1/2 cup long-grain rice
  • 2 garlic cloves, chopped
  • 1 tbsp Madras curry paste, patted with paper towel to remove excess oil
  • 2 tsp minced fresh ginger
  • 1 1/2 tsp salt
  • 1/2 tsp saffron threads
  • 1/2 cinnamon stick
  • 2 cups apple juice
  • 1/2 cup coconut milk
  • 1 green onion, thinly sliced
  • green apple, cilantro and fresh lime for garnish
  1. Remove excess fat from chicken, then slice into thin strips. Combine with rice, garlic, curry paste, ginger, salt, saffron and cinnamon stick in slow-cooker insert. Pour in 5 cups water. Stir until mixed. Cook on low until chicken is very tender, about 8 hours.
  2. Stir in apple juice, coconut milk and green onion. Remove cinnamon stick before serving. Garnish with grated apple, cilantro and a squeeze of lime. Soup will keep well, refrigerated, up to 2 days, or up to 1 month in freezer.

Nothing like a little spice to clear out my congestion!