Krupnik (polish Vegetable Barley Soup)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 7
• 1/4 ounce dried mushroom (preferably porcini)
• 2 cups boiling water
• 1/4 lb chicken or 1/4 lb turkey, diced into bite-sized pieces
• 1 stalk celery, finely chopped
• 1 carrot, peeled, quartered lengthwise & sliced to 1/4-inch long
• 1/4 lb fresh string bean, trimmed, washed
• 1 small turnip, finely chopped
• 1/4 cup fresh peas
• 8 cups chicken stock
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 cup pearl barley
• 3 potatoes, sliced to 1/2-inch rounds & diced (about 1/4 lb each)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sour cream
• 2 tablespoons fresh dill, finely cut

Recipe

• 1 soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).
• 2 drain the mushrooms (reserving water), and chop them coarsely.
• 3 in a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.
• 4 add the stock and bring to a boil over high heat.
• 5 reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).
• 6 strain, setting aside chicken and vegetables and returning stock to the casserole dish.
• 7 melt the butter over medium heat.
• 8 add the barley, and stir for 1-2 minutes (do not let barley brown).
• 9 add the barley and butter to the stock and bring to a boil over high heat.
• 10 reduce to low heat and simmer, partially covered for 10 minutes.
• 11 add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).
• 12 return chicken and vegetables to the soup.
• 13 add water if needed, to thin the soup.
• 14 season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.
• 15 garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.