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Krupy (millet and chicken porridge): photo of the dish
Illustrative photo: Ukrinform — CC BY 4.0, Wikimedia Commons
Soups

Krupy (millet and chicken porridge)

Krupky are small dumplings of flour and egg poached in a chicken broth with millet. A comforting dish from everyday Ukrainian home cooking, served hot in winter.

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Ingredients

Ingredients

Boulettes

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the chicken and put it in a large pot with the cold water, the bay leaf and a pinch of salt. Bring to a simmer and skim for 5 minutes.
  2. Simmer gently for 30 minutes until the chicken is tender. Remove it, shred the meat and return it to the broth.
  3. Rinse the millet in cold water, then add it to the broth with the diced onion and carrot. Cook for 15 minutes.
  4. Meanwhile, mix the flour, egg, cold water and a pinch of salt to a firm dough. Roll small balls about the size of a pea.
  5. Drop the dumplings into the simmering broth and let them rise to the surface, about 5 minutes.
  6. Adjust the seasoning, sprinkle with parsley and serve piping hot with rye bread.

Variations and tips

Lighter version. Replace the chicken with skinless boneless chicken thighs for a lighter broth.

Using what's easy to find. Millet is sold in organic shops or Eastern grocers; otherwise use pearl barley and extend the cooking by 10 minutes.

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Original Ecomely recipe.