Krupnik - Vegetable, Barley and Cream SoupTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:50.3 kcal
Proteins:1.9 g
Fats:2 g
Carbohydrate:6.6 g
Fibers:1.5 g
Sugar:0.8 g
Cholesterol:8.7 mg
Sodium:18.5 mg
Calcium:17.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
2000
ml
water
250
ml
sour cream
100
g
giblets chicken gizzards and hearts
100
g
mushrooms
60
ml
pearl barley
60
ml
fresh peas
30
ml
chopped dill
15
ml
butter
125
ml
green beans
3
potatoes
1
carrot
salt and pepper
METHOD
- Clean and chop the vegetables.
- Place the giblets, carrots, green beans and peas in a pot; cover with 2 liters (8 cups) water; bring to the boil; reduce the heat and cook for 20 minutes until the vegetables are cooked but still retain their shape; drain over a saucepan; set aside.
- In a skillet, melt the butter; add the pearl barley and cook for 1-2 minutes until the grains are well-coated but not browned;
- add the barley to the saucepan containing the cooking liquid from the vegetables; bring to a boil; reduce the heat and cook for 10 minutes;
- add the diced potatoes and mushrooms and cook for 20 minutes longer;
- add the reserved vegetables and giblets; season with salt and pepper; heat through;
- serve in a tureen with a bowl of sour cream flavored with dill on the side; add a large spoonful of cream to each bowl of soup.
