Marianna Dworak

Vegetable barley soup

Krupnik

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Preparation info

    • Difficulty

      Easy

Appears in

Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine

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

  1. 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.
  2. 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.
  3. Clean, peel