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Barley Soup (Krupnik)
1 cup pearl barley
2 quarts meat stock
1/4 cup butter or margarine, cut in pieces
2 carrot, diced
2 potatoes, diced
4 ounces (canned or frozen) mushrooms, sliced
1 stalk celery, chopped
Giblets from 1 chicken or turkey, diced (optional)
1 tsp. dried parsley flakes
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup dairy sour cream (optional)
Sprig or fresh dill


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.

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Preparation Time: Serves:
Recipe Origin: Ukraine
Submitted by:
Natalka Shpot

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