George Lang

Cream of Pearl Barley Soup

Árpagyöngy Krémleves

Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound pork and veal bones
  • 2 carrots, peeled and sliced
  • 1 parsnip<

Method

  1. In a 3-quart soup pot cook the bones and vegetables in 1½ quarts water for about 2 hours. Keep skimming the broth to remove impurities.
  2. Strain. Add enough water to bring the a