Krupnik Polish Vegetable Barley Soup Recipes

Steps:

• Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
• Drain the mushrooms (reserving water), and chop them coarsely.
• In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
• Add the stock and bring to a boil over high heat.
• Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
• Strain, setting aside chicken and vegetables and returning stock to the casserole dish.
• Melt the butter over medium heat.
• Add the barley, and stir for 1-2 minutes (do NOT let barley brown).
• Add the barley and butter to the stock and bring to a boil over high heat.
• Reduce to low heat and simmer, partially covered for 10 minutes.
• Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
• Return chicken and vegetables to the soup.
• Add water if needed, to thin the soup.
• Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
• Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.

Steps:

• Soak the cepes in a little water for 15 minutes, until they soften.
• Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
• Chop the softened mushrooms in the food processor, and add them to the pot.
• Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
• The barley will thicken the soup.
• Add water if necessary, to thin it.
• Serve with sour cream, especially if the soup was made with water instead of broth.