Barley Soup (Krupnik) Recipe
Ingredients
1 cup pearl barley
2 quarts meat stock
1/4 cup butter or margarine, cut in pieces
2 carrots, diced
2 potatoes, diced
4 ounces (canned or frozen) mushrooms, sliced
1 stalk celery, chopped
Giblets from 1 chicken or turkey, diced (optional)
1 teaspoon dried parsley flakes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup dairy sour cream (optional)
Sprigs of fresh dill
Directions
Combine barley with 1 cup of the meat stock in large saucepan.
Bring to boiling; reduce heat and simmer until all stock is absorbed.
Add butter piece by piece, stirring.
Boil vegetables and, if desired, giblets in the remaining stock until crisp-tender.
Then add barley, parsley, salt, and pepper.
Cook until barley is tender.
Garnish each serving with sour cream, if desired, and dill.
Bring to boiling; reduce heat and simmer until all stock is absorbed.
Add butter piece by piece, stirring.
Boil vegetables and, if desired, giblets in the remaining stock until crisp-tender.
Then add barley, parsley, salt, and pepper.
Cook until barley is tender.
Garnish each serving with sour cream, if desired, and dill.
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