Barley Soup – Krupnik

– pieces chopped greens, carrots, arotten, – leek, leek, , parsley roots, – celery celery parsley, chopped chopped.

Polish Krupnik is not only a very tasty soup, it is also very nutritious. If the potatoes are served separately with onions browned in butter or only with fat and parsley, Krupnik forms a complete dish, since our appetite is not as big as in the old times. Boil beef and beef bones chopped into small pieces in water at low temperature. After an hour add greens and onion and dried mushrooms. When the meat is tender, pour the clear soup through a sieve, dice the meat and cut the vegetables and mushrooms into fine strips.

Measure out 1/2 l of the clear soup per 150 g of wheat groats, season with salt. Add the wheat groats and cook. When the groats are cooked, add butter and stir the quantity briefly with a wooden ladle until it turns white.

Fill up the finished groats with the remaining clear soup and – after adding the diced potatoes – put it on the fire again. After 15 to 20 minutes the potatoes should be cooked.

Finally, add the cut meat, mushrooms and vegetables, season the soup with salt and sprinkle with finely chopped parsley before serving.

If you don’t like the soup, you can replace the beef with pork or lean smoked bacon (which can be cut into small pieces after cooking).

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