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Belarusian Pork and Barley Stew
Krupnik
A hearty and warming stew featuring tender chunks of pork simmered with pearl barley, root vegetables, and savory broth. This Krupnik is a traditional Belarusian dish, perfect for a comforting meal on a cold day.
🧂 Ingrediënten
- 500 g Pork shoulder, cut into 1-inch cubes
- 150 g Pearl barley
- 2 tbsp Vegetable oil
- 2 Large onions, chopped
- 2 medium Carrots, peeled and diced
- 1 medium Parsnips, peeled and diced
- 3 cloves Garlic, minced
- 1.5 l Pork or beef broth
- 2 Bay leaves
- 1 tsp Dried dill
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh dill, chopped (for garnish)
- Sour cream (for serving)
👨🍳 Instructies
- 1
Rinse the pearl barley under cold water. Set aside.
💡 Pro Tips: Rinsing the barley removes excess starch and prevents it from becoming too gummy. - 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove the pork from the pot and set aside.
💡 Pro Tips: Browning the pork in batches ensures a good sear and adds depth of flavor. - 3
Add the chopped onions, carrots, and parsnips to the pot. Cook, stirring occasionally, until the onions are softened and lightly golden, about 8-10 minutes.
💡 Pro Tips: Sweating the vegetables helps to release their natural sweetness and aroma. - 4
Add the minced garlic and cook for another minute until fragrant.
💡 Pro Tips: Be careful not to burn the garlic. - 5
Return the browned pork to the pot. Add the rinsed pearl barley, pork or beef broth, bay leaves, and dried dill. Season with salt and black pepper.
💡 Pro Tips: Ensure the liquid covers all the ingredients. Add more broth or water if necessary. - 6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour and 15 minutes, or until the pork is tender and the barley is cooked through. Stir occasionally.
💡 Pro Tips: Low and slow simmering is key to tender meat and perfectly cooked barley. - 7
Remove the bay leaves before serving. Taste and adjust seasoning if needed.
💡 Pro Tips: Removing bay leaves prevents the stew from becoming bitter. - 8
Ladle the Krupnik into bowls. Garnish with fresh chopped dill and serve hot with a dollop of sour cream.
💡 Pro Tips: Krupnik is even better the next day as the flavors meld together.
💡 Pro Tips
- ✓For a richer flavor, you can use smoked pork or bacon.
- ✓If you don't have parsnips, you can omit them or use an extra carrot.
- ✓This stew can be made ahead of time and reheated.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add other root vegetables like potatoes or turnips.
- For a vegetarian version, omit the pork and use vegetable broth, adding more mushrooms for heartiness.
- A splash of white wine can be added with the broth for extra flavor.