Krupnik Recipe

Summary

Difficulty LevelEasyCourse

Ingredients

 Pearl barley1⁄2 Cup (8 tbs)
 Water2 Quart
 Beef bouillon cubes6
 Frozen mixed vegetables16 Ounce (Green Giant)
 Frozen sliced mushrooms2 1⁄2 Ounce (Green Giant)
 Potatoes3 Medium, diced
 Fresh parsley1 Teaspoon, chopped
 Dill seed2 Teaspoon
 Egg yolks2

Nutrition Facts

Serving size: Complete recipe

Calories 985 Calories from Fat 181

% Daily Value*

Total Fat 20 g30%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 384 mg

Sodium 5573.8 mg232.2%

Total Carbohydrates 185 g61.7%

Dietary Fiber 34.1 g136.3%

Sugars 4.4 g

Protein 38 g76.1%

Vitamin A 478.1% Vitamin C 263.6%

Calcium 37.3% Iron 61.8%

*Based on a 2000 Calorie diet

Directions

Cook barley as directed on package.
Meanwhile, heat water and bouillon cubes in large soup ketde until cubes are dissolved.
Add frozen vegetables, mushrooms, potatoes and 1 t. (5 mL) of the parsley and dillseed.
Add the cooked barley.
Beat egg yolks with a small amount of water.
A little at a time, stir egg yolks into soup mixture.
Pour into a large soup tureen.
Garnish with the remaining parsley.
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