Krupnik is soup, just like the broth,
especially on frosty days,
or when we have a cold.
The barley barley soup is the best.
But you have to have some time,
to cook it.
On some pork chop,
or even on a stock cube
we cook pearl barley with bay leaf
and a few grains of allspice
- until it is soft.
Sometimes and maybe two hours.
Once it becomes sticky,
add grated barley to the barley
striped carrot, parsley
and some celery.
Cut the leek into small strips.
Finally, we throw it into the pot
I also season the barley soup
a little thyme, a little marjoram
and a little curry spice.
When the potatoes are soft,
the cooking of the barley soup is complete.
Serve with green parsley,
which greatly enhances the taste and
the aesthetics of the soup.
Krupnik cooked on finer groats
takes less time, and it can also be delicious