October 28, 2018
Soups/Stews, Grains, Barley,
Vegetables, Easter, Entertaining, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
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"This is from a very old cookbook I have that was given to me by my wonderful Mother for Christmas one year.
Krupnik is a thick Polish soup made from vegetable or beef broth/stock and this soup is often served as a meal in itself.
I have not made this yet, but over the years have made a very similar recipe with lamb shanks ~ which is a recipe that my grandmother and mother used."
Soak the barley in water overnight.
Drain and simmer in 500 ml of the stock for 1 1/2 hours.
In a large pan, heat the oil and lightly fry the onion. Add the barley and its liquid, the rest of the stock, carrots, parsnips, celery, potatoes, mushrooms and bay leaf. Cover and simmer for 30 minutes.
Season with salt and pepper to taste.
Serve garnished with fresh dill. If fresh dill is not available use fresh parsley instead.
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Not only is this soup very good but it did wonders for my cold. I used beef broth, one medium onion, and added another carrot for the parsnip. With the beef broth flavor the mushrooms had almost a meaty flavor and loved the barley. I didnt have fresh dill or parsley so topped with dry parsley. Tisme thank you for sharing. Made and reviewed for the Pick Me! tag game.