Yield: 6 servings
|4 \N||Mushrooms, prefer polish; dried|
|1 \N||Soup bone with meat; about 1|
|1 large||Carrot; scrapped & chopped|
|1 large||Onion; peeled and diced|
|6 \N||Peppercorns; bruised|
|\N \N||Salt; to taste|
|3 tablespoons||Butter or margarine|
|3 mediums||Potatoes; peeled and diced|
|1 cup||Sour cream; at room temperature|
|3 tablespoons||Dill, fresh; chopped|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Soak mushrooms in lukewarm water to cover for 20 mins. Drain and slice, reserving liquid. Put soup bone and 8 cups of water in kettle.
Bring to a boil and skim well. Add carrot, onion, peppercorns and salt; lower heat. Cook slowly, covered, for 1½ hours. Meanwhile, put barley and water to cover in a saucepan and cook slowly, covered, until barley is cooked, 1 hour or longer. Stir in butter. When soup has cooked the designated time, remove from heat and take out soup bone and meat. Cut meat from bone. Discard any gristle and dice meat. Return to kettle. Add sliced mushrooms, reserved liquid, and potatoes and put kettle back on stove. Continue cooking slowly, covered, until tender, about 25 mins. Stir in cooked barley. Add sour cream and dill; mix well. Serves 6 to 8.
NOTES : A characteristic Polish soup called krupnik is made with various
ingredients but always includes barley and, usually, dried mushrooms, potatoes and other vegetables. Krupnik has an interesting flavor and is very nutritious.
from my kitchen to------------------------------->yours..... Dan Klepach