Barley Soup (Krupnik)
|Pearl barley||1 Cup (16 tbs)|
|Meat stock||2 Quart|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut into pieces|
|Carrots||2 , diced|
|Potatoes||2 , diced|
|Mushrooms||4 Ounce, sliced (Canned Or Frozen)|
|Stalk celery||1 , chopped|
|Dried parsley flakes||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Fresh dill sprig||1|
Combine 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 sour cream, if desired, and dill.