Krupnik - Vegetable, Barley and Cream Soup Recipe
Krupnik - Vegetable, Barley and Cream Soup
Flavours of Poland
Total time: 1hr to 2hr

Prep. time: 20 minutes
Cooking time: About 1 hour

Difficulty: Easy
- 2 liters (8 cups) water
- 250 ml (1 cup) sour cream
- 100 g (3 1/2 oz.) giblets - chicken gizzards and hearts
- 100 g (3 1/2 oz.) mushrooms
- 4 tbsp. pearl barley
- 4 tbsp. fresh peas
- 2 tbsp. chopped dill
- 1 tbsp. butter
- 125 ml (1/2 cup) green beans
- 3 potatoes
- 1 carrot
- Salt and pepper
  1. Clean and chop the vegetables.
  2. 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.
  3. 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;
  4. 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;
  5. add the diced potatoes and mushrooms and cook for 20 minutes longer;
  6. add the reserved vegetables and giblets; season with salt and pepper; heat through;
  7. 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.
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