Recipe for cooking krupnik
Jewish and Eastern European Recipes :: Jewish and Eastern European Side Dishes
3/4 c. pearl barley
6 c. water or vegetable juice
1 onion or 2 leeks, cut fine
1 carrot, grated
1 small turnip, grated, or
1/2 c. dried or fresh mushrooms
1 stalk celery, finely diced
4 Tbsp. butter
Salt
Pepper
Sour cream (for thickening and topping)
Minced parsley
Cook barley over moderate heat in half of the vegetable juice or stock. When tender, add remaining ingredients and remaining liquid. Season to taste with salt and pepper and cook 15 to 20 mins. or until vegetables are tender.
When ready to serve, thicken with sour cream and top with a little sour cream. Garnish with minced parsley.
