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Krupnik (Polish Vegetable Soup)

Krupnik (Polish Vegetable Soup)

Serves pea 4 Clock icon 50 minutes
A traditional Polish soup by Zuza Zak, author of 'Polska: New Polish Cooking'. Perfect for the colder months and joined by fermented rainbow chard for a rich layer of flavour. You can it make so thick that you question whether it’s still a soup.

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Here's how you do it

  1. Place the chicken thigh in a large pan of water with the carrots, celeriac, parsnips, leek and bay leaves. Simmer on a low/medium heat for 30 minutes.
  2. Add the allspice berries, peppercorns, potatoes and buckwheat and continue to simmer until both the potatoes and the buckwheat are cooked.
  3. Shred the meat of chicken thigh and add back into the soup. Season with sugar, salt and white pepper. Add the all the herbs and cook for a further 10 minutes.
  4. Add the fermented rainbow chard and its brine. Simmer for a couple of minutes.
  5. Finally, add the crispy bacon and serve.

View Zuza's recipe for homemade fermented rainbow chard.


  • 2 litres of water
  • 1 free-range chicken thigh
  • 3-4 carrots, grated
  • 1 leek, chopped
  • ½ celeriac (or 1 small one), peeled and grated
  • A few celery leaves, chopped (optional)
  • 1 parsnip, peeled and grated
  • 100g fermented rainbow chard and its brine (see recipe)
  • 2 bay leaves (larder)
  • 6 allspice berries (larder)
  • 6 peppercorns (larder)
  • 4 potatoes or 6 Pink Fir potatoes, peeled and chopped
  • 150g buckwheat
  • 2 free-range bacon rashers, chopped and fried until crisp
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp wild marjoram
  • 1 tsp sugar (larder)
  • Salt and white pepper to taste

Suitable for

  • Gluten free
  • Dairy Free