Belarusian Krupnik Soup with Buckwheat and Potatoes

Delicious and filling, perfect for lunch for the whole family. Krupnik is a thick Belarusian soup with buckwheat and potatoes. Traditionally, potatoes and cereals were added to it, the main one being pearl barley, followed by oatmeal and rye. Now Belarusian restaurateurs use rice, buckwheat, and barley, often combining several.
cook time: 40 min
Isla Thatcher
Belarusian Krupnik Soup with Buckwheat and Potatoes

Nutrition Facts (per serving)

55
Calories
4g
Fat
3g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Onion 0.5 pc
Salt 1 tbsp
Water 2 l
Rice 30 g
Potato 1 pc
Bay leaf 2 pc
Carrot 0.5 pc
Buckwheat 50 g
Peppercorns 6 pc
Chicken 300 g
Sunflower oil 20 g
Salo 20 g

Recipe instructions

Step 1

Step 1
How to cook Belarusian soup krupnik with buckwheat and potatoes? First, cook the chicken broth. You can use any parts of chicken or fillet for it. Let the chicken pieces cook, adding bay leaves and adding salt at the end.

Step 2

Step 2
Letʼs prepare the remaining ingredients: potatoes, carrots, onions, a piece of lard, sunflower oil, buckwheat and rice, parsley and dill, salt, peppercorns and bay leaves.

Step 3

Step 3
While the broth is cooking, cut the potatoes (larger ones), onions and carrots into cubes.

Step 4

Step 4
Heat a frying pan, add finely chopped lard and add oil.

Step 5

Step 5
Lightly fry the onions and carrots.

Step 6

Step 6
Add potatoes to chicken and bring to a boil.

Step 7

Step 7
Rinse the rice and add to the krupnik.

Step 8

Step 8
Next, send the washed buckwheat. Cook over low heat until the cereals and potatoes are cooked.

Step 9

Step 9
Remove the meat and cut into small pieces. It can be added to soup or served separately.

Step 10

Step 10
Season the krupnik with finely chopped parsley and dill. Letʼs brew a little.

Step 11

Step 11
Serve hot for lunch or dinner, or with sour cream.

Additional rubrics

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