Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Polish Krupnik
A creamy Polish barley soup with vegetables, mushrooms and dill — peasant cooking at its most warming.
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15 minPrep🔥
1 hr 15 minCook🍽️
5Serves📊
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Ingredients
- 150g pearl barley
- 30g dried mushrooms (soaked)
- 3 carrots
- 2 parsnips
- 1 celeriac chunk
- 2 potatoes
- 1 leek
- 2 onions
- 3 garlic cloves
- 2 litres stock
- 100g butter
- Big handful dill
- Big handful parsley
- 100ml double cream (optional)
- Salt and pepper
Instructions
- Cook barley in 500ml water 30 min until soft.
- Soften onion, leek, carrot, parsnip, celeriac in butter for 10 min.
- Add garlic; cook 1 min.
- Add stock, drained mushrooms (chop) and their soaking liquid.
- Add potatoes; simmer 25 min until tender.
- Add cooked barley and cream.
- Top with dill and parsley.
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Tara’s tips
- Plenty of dill is essential.
- Pearl barley gives the proper texture.
Serving suggestions
- Eat with sour rye bread.
Storage & reheating
Keeps 4 days; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
With meat?
Add cooked smoked sausage or bacon for non-vegetarian version.
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