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Krupnik

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Ingredients
  Soup bone 1⁄2 Pound, cracked (Joint, With Some Meat)
  Diced mixed vegetables 1⁄2 Pound (Raw Vegetables)
  Dried mushrooms 2
  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
  Butter 3 Tablespoon
  Dairy sour cream 1 Cup (16 tbs)
  Egg yolks 2 (Raw)
  Chopped parsley/Chopped dill / combination of both 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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