KrupnikPolish barley soup

• 600 g1.3 lb pork ribs (żeberka), or beef bones with some meat, or chicken wings and gizzards, ribs cut in 2-3 pieces
• 2.5 l10 1/2 cups cold water
• 3 bay leaves
• 5 allspice berries (ziele angielskie)
• 2 carrots, peeled, left whole
• 1 parsley root (pietruszka) or small parsnip, peeled, left whole
• 100 g3.5 oz celeriac (celery root), peeled, in one piece
• 150 g3/4 cup barley groats (kasza jęczmienna): medium cracked (łamana) or pearl (perłowa), rinsed
• 500 g1.1 lb potatoes, peeled, diced
• 10 g1/3 oz dried wild mushrooms, optional; soaked 20 min in a little hot water
• 1 onion, finely chopped
• 20 g1 1/2 tbsp butter, or 50 g (2 oz) diced smoked bacon (boczek)
• salt and freshly ground black pepper, to taste
• 2 tbsp chopped parsley or dill, to finish

Method

1. 1

   1. Put the ribs or bones in a large pot with the cold water and bring slowly to the boil. Skim off the grey foam as it rises.

2. 2

   2. Add the bay leaves, allspice, carrots, parsley root and celeriac with a teaspoon of salt. Lower the heat and simmer, partly covered, for about 1 1/2 hours, until the meat comes away from the bones.

3. 3

   3. Lift out the meat and the vegetables. Pull the meat off the bones in small pieces and dice the carrots, parsley root and celeriac. Discard the bones and bay leaves.

4. 4

   4. Bring the broth back to the boil, stir in the barley and simmer for 15 minutes, stirring now and then so it does not stick.

5. 5

   5. Add the potatoes, and the soaked mushrooms with their strained liquid if using, and simmer for 20-25 minutes, until the potatoes are tender and the barley is soft and has thickened the soup.

6. 6

   6. Meanwhile, fry the onion in the butter (or render the bacon and fry the onion in its fat) over medium heat for 8 minutes, until golden.

7. 7

   7. Return the meat and diced vegetables to the pot, add the fried onion with its fat and simmer for 5 minutes.

8. 8

   8. Season with pepper and salt, sprinkle with parsley or dill and serve hot with bread.