Barley Soup (Krupnik)

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1 cup pearl barley
1 onion
4 ounces mushrooms, sliced (optional)
1 stalk celery, chopped
Giblets from 1 chicken or turkey, diced (optional)
1 quarts meat stock
1/8 cup butter or margarine, cut in pieces
2 carrots, diced
2 parsley roots, diced
1 leek
2 cloves of garlic
3-4 potatoes, diced
2 tsp. fresh  parsley flakes
salt and pepper to taste
Vegeta to taste


Mix barley with 1 cup of the meat stock in large saucepan. Bring to boiling; reduce heat and simmer until all stock is absorbed.
Add butter piece by piece, stirring.
Boil vegetables and, if desired, giblets in the remaining stock until crisp-tender. Then add barley, parsley, salt, and pepper. Cook until barley is tender.
Garnish each serving with dill. 

Barley recipe 1

Barley recipe1





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