Krupnik | FoodieAtlas

Ingredients

1 cup pearl barley
8 cups beef or chicken broth
1 lb beef or pork, cut into chunks
1 large onion, finely chopped
2 large carrots, peeled and chopped
2 large potatoes, peeled and diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried marjoram
Salt and pepper to taste
2 tablespoons vegetable oil
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Barley

Rinse the pearl barley under cold water and drain.

Cook the Meat

In a large pot, heat the vegetable oil over medium heat. Add the beef or pork chunks and brown them on all sides. Remove the meat from the pot and set aside.

Sauté the Vegetables

In the same pot, add the finely chopped onion and sauté until golden brown.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Broth and Meat

Pour in the beef or chicken broth and bring to a boil.

Return the browned meat to the pot.

Add the rinsed pearl barley, chopped carrots, diced potatoes, bay leaf, dried thyme, and dried marjoram.

Reduce the heat to low and let the soup simmer for about 1-1.5 hours, or until the barley is tender and the meat is cooked through.

Season the Soup

Season with salt and pepper to taste.

Remove the bay leaf before serving.

Serve

Ladle the krupnik into serving bowls.

Garnish with freshly chopped parsley.