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K is for Krupnik with wild boar

Real winter warming soup - a Polish nourishing barley-based broth. Its key ingredient is the barley which swells to about 10 times its dried size and also acts as a thickening agent. If you are a hunter then wild boar is preferable, I love to make this soup using the rib bones from our woodland raised pigs but you can of course get pork ribs from your butcher.

Serves 4, use your 8lt kotlich

Krupnik ingredients

Ingredients:

About half a cupful of barley

Meaty pork ribs 3-4 per person

Large knob of butter

1 onion chopped

small handful of dried mushrooms

salt and black pepper

2 medium potatoes peeled and chopped into bite sized chunks

chopped fresh parsley and dill

Sour cream to serve

Light your fire in the firepit.

Straight away put the barley in your kotlich with the butter and about four times its weight of water. Bring to the boil and simmer until it begins to thicken.

Now add the bones, along with the onion and dried mushrooms. Add more water to cover the bones well, season with salt and pepper and bring back to the boil simmering for at least an hour until the meat falls from the ribs and the barley is soft and fluffy. The bones make a super rich stock.

About half-way through the cooking add the potatoes. By the time they are cooked through the soup should be ready.

For the most authentic taste sprinkle with the chopped fresh dill but otherwise parlsey ok.

Serve in big bowls with a dollop of sour cream and a hunk of bread to wipe the bowls clean.

krupnik ready to go

Copyright on all content to Trish MacCurrach - Outdoor Kitchen © 2017