Ribbon is soup, Just like the broth,
raising,
Especially on cold days,
or when we are cold.
Krupnik from Pęczak is the best.
But you have to have some time,
to cook it.
On some pork cube,
or even on the broth cube
We cook a pearl barley with a laurel leaf
and a few grains of allspice
- until it is soft.
Sometimes and two hours.
When it starts to be sticky,
We add to Krupnik Start
striped carrots, parsley
and some celery.
The leek is cut into small stripes.
Finally, throw it in the pot
diced potatoes.
I still season the krupnik
a bit of thyme, a little marjoram
and a little curry spice.
When the potatoes are soft,
Cooking Krupnik is completed.
We serve with green parsley,
which raises the taste very much and
soup aesthetics.
Krupnik cooked on smaller groats
takes less time, and it can also be delicious
