Krupnik with Couscous: A Unique Twist on a Classic Polish Soup

Krupnik is a beloved Polish soup traditionally made with barley or groats, vegetables, and meat for a hearty and satisfying dish. This version offers a modern twist by swapping the classic grains for couscous. Couscous absorbs the flavors beautifully while adding a lighter texture, making it perfect for those looking for a quick, comforting meal with a touch of innovation.

Ingredients:
1.5 liters of chicken or vegetable broth
200g of couscous
2 medium carrots, peeled and diced
2 medium potatoes, peeled and cubed
1 small parsnip, peeled and diced
1 celery stalk, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
2 tbsp of butter or olive oil
1 bay leaf
2-3 allspice berries
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Prepare the base: Heat butter or olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
Add vegetables: Stir in the carrots, parsnip, celery, and potatoes. Cook for about 5 minutes, allowing the vegetables to soften slightly.
Simmer the soup: Pour in the broth, add the bay leaf and allspice berries, and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
Add couscous: Stir in the couscous and let it cook for about 5 minutes, allowing it to absorb the flavors of the soup. Season with salt and pepper to taste.
Serve: Remove the bay leaf and allspice berries before serving. Ladle the soup into bowls and garnish with fresh parsley.
Serving and Storage Tips:
Serving: Krupnik with couscous pairs wonderfully with a slice of crusty bread or a light side salad for a complete meal.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened.