Krupnik
Description
Perfect for lunch. You can use any meat broth for the krupnik according to your taste. You can also replace the mushrooms with your favorite wild mushrooms, and the flavor of the finished soup will become even better. Ladle into bowls and serve.
Instructions
- 1
Step 1
Gather the required ingredients from the list. Peel and rinse the potatoes, onion, and carrots. Wash the mushrooms.
- 2
Step 2
Start making the broth immediately. Place the chicken pieces into a pot, cover with water, and begin cooking. I used chicken thighs, so I simmered the broth for 30 minutes after it came to a boil. You can remove the chicken pieces from the finished broth, or leave them in—it's up to you.
- 3
Step 3
Cut the potatoes into small cubes.
- 4
Step 4
Add the potatoes to the broth.
- 5
Step 5
Rinse the millet and add it to the broth after the potatoes. Cook everything together for 15 minutes.
- 6
Step 6
Finely chop the onion into small cubes, and slice the carrots into thin rounds.
- 7
Step 7
Place butter, chopped onion, and carrot into a frying pan—sauté over medium heat for about 5–6 minutes, no more.
- 8
Step 8
Slice the mushrooms into pieces.
- 9
Step 9
Add the carrots and onions from the frying pan to the soup.
- 10
Step 10
Add the sliced mushrooms, salt, and ground black pepper to the soup; cook everything together for another 10–15 minutes, then remove the pot with the finished soup from the stove.
- 11
Step 11
Immediately serve the ready soup into portioned plates and bring to the table.