Polish soup with barley
Polish name: Krupnik
- 0.5 cup pearl barley 100g
- 2 potatoes medium, 250g total
- 1 carrot
- 1 parsley root
- 1 leek
- 1 celery root small/chunk of a larger root
- 7 oz beef 200g; flat rib, shoulder or similar
- 4 dried mushrooms
- 1 tsp parsley chopped
- 7 cups water 1,75 litre
- salt to taste
Place pre-soaked mushrooms and meat into a pot, pour cold water in, then cook for one hour over medium heat. Add peeled vegetables. When they soften, strain the broth.
Slice the vegetables and mushrooms into thin strips, and the meat into cubes.
Use a cup (250ml) of cooked broth to cook braley on it. Strain. Add butter and mix with cooked barley. Combine barley with the remaining broth, add cubed potatoes and cook together for another 15-20 minutes.
Add chopped vegetables, mushrooms and meat. Season with salt and sprinkle with parsley before serving.