Barley Soup (Krupnik)
Pour 3 1/2 pints water over 1 lb beef and 1 lb bones and simmer
over low heat. After 1 hour add mixed vegetables (carrots, parsley,
celeriac root, leek, and onion) and 4 small dried mushrooms. When
meat is tender, strain the broth. Cut the meat into cubes and the
vegetables and mushrooms into thin strips. Cook 3/4 pint of the
cooked broth, salted to taste, with 4-6 oz. of pearl barley.
When barley is cooked, add 1 TBS butter and mix the barley for a
while with a spoon, until it turns white. Add cooked barley to the
remaining broth and after adding 3 potatoes diced into cubes, cook
for another 15-20 minutes. Add diced meat, mushrooms and vegetables
to the broth and salt to taste. Sprinkle with minced parsley.