|Soup bone||1⁄2 Pound, cracked (Joint, With Some Meat)|
|Diced mixed vegetables||1⁄2 Pound (Raw Vegetables)|
|Water||8 Cup (128 tbs)|
|Raw potatoes||4 Medium, pared and diced|
|Pearl barley||1⁄2 Cup (8 tbs), cooked in 4 parts water or according to directions on box|
|Dairy sour cream||1 Cup (16 tbs)|
|Egg yolks||2 (Raw)|
|Chopped parsley/Chopped dill / combination of both||1 Tablespoon|
Prepare stock as for Barszcz Zimny with soup bone, mixed vegetables, and mushrooms, using about 8 cups water.
When meat is half done, add potatoes and continue cooking until done.
Cook pearl barley separately, adding 1 1/2 tablespoons butter.
When meat and potatoes are done, remove bones and meat and combine vegetables and stock with barley.
Cut mushrooms into strips and return to soup.
Bring to a boil.
Add sour cream, check the seasoning, and stir in egg yolks, a little at a time, taking care not to let them curdle.
Pour into a tureen; add remaining 1 1/2 tablespoons butter and parsley.