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My Grandma's Old World Polish Recipes
Appetizers Fish Meat Potatoes
Poultry/Rabbit Salads Soups Vegetarian
 
 
Vegetable Barley Soup
krupnik polski
 

Cover 1/4 to 1/2 cup barley with 3 cups cold water and set aside. Prepare 8 cups meat stock or court bouillon the normal way but add 4 to 5 presoaked, dried Polish mushrooms. The vegetables should be diced. Drain the soaked barley (discarding the water) and add to soup.

Add 2 peeled, diced, raw potatoes and simmer until barley and potatoes are tender. If using soup bones, remove any meat found thereon, dice, and return to soup. If using court bouillon (meatless vegetable stock), add 2 Tablespoons butter. Season to taste with salt & pepper and garnish with a little freshly chopped dill and parsley. The amount of barley depends on the thickness you prefer. Prepare only as much as you can eat in one day, because refrigerating turns this soup into a thick porridge.
 

 
 

 

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