Krupnik Recipe
Ingredients
| Joint | 1/2 pound, cracked | |
| 1/2 pound diced mixed raw vegetables | ||
| Dried mushrooms | 2 | |
| Water | 8 Cup (16 tbs) | |
| 3 or 4 medium raw potatoes, pared and diced | ||
| 1/2 cup pearl barley, cooked in 4 parts water or according to directions on box | ||
| Butter | 3 Tablespoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| 1 or 2 raw egg yolks | ||
| 1 tablespoon chopped parsley, dill, or combination of both | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare stock as for Barszcz Zimny with soup bone, mixed vegetables, and mushrooms, using about 8 cups water.
When meat is half done, add potatoes and continue cooking until done.
Cook pearl barley separately, adding 1 1/2 tablespoons butter.
When meat and potatoes are done, remove bones and meat and combine vegetables and stock with barley.
Cut mushrooms into strips and return to soup.
Bring to a boil.
Add sour cream, check the seasoning, and stir in egg yolks, a little at a time, taking care not to let them curdle.
Pour into a tureen; add remaining 1 1/2 tablespoons butter and parsley.
When meat is half done, add potatoes and continue cooking until done.
Cook pearl barley separately, adding 1 1/2 tablespoons butter.
When meat and potatoes are done, remove bones and meat and combine vegetables and stock with barley.
Cut mushrooms into strips and return to soup.
Bring to a boil.
Add sour cream, check the seasoning, and stir in egg yolks, a little at a time, taking care not to let them curdle.
Pour into a tureen; add remaining 1 1/2 tablespoons butter and parsley.
Chef
