Name: Vegetable barley soup (Krupnik)
Cuisine: Polish
Ingredients: ½–1 cup (110 g) barley groats or pearl barley; soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); sour cream, butter; ½ lb (225 g) meat with bone, like organ meats, chicken wings, or chicken breast; salt and pepper; 2 potatoes

Preparation info

Difficulty
Easy

Appears in

Authentic Polish Cooking

By Marianna Dworak

Published 2016

About

Ingredients

½ lb (225 g) meat with bone, like organ meats, chicken wings, or chicken breast
½–1 cup

Method

Clean and scrape the meat and bones and boil in 2 liters of water. When the meat is soft and fully cooked, take it out of the pot, set aside to cool, slice into small pieces, and throw away the bones.
Rinse the barley and add to the previously made stock. Cook on low heat, stirring occasionally so that the barley does not stick to the bottom.
Clean, peel