Polish Barley Soup

For Polish barley soup cook beef and beef bones chopped into small pieces in water at low temperature.

After an hour, add onion and root vegetables and dried mushrooms.

Once the meat is soft, strain the soup through a sieve, dice the meat and vegetables and cut the mushrooms into fine strips.

Boil 500 ml of soup with 150 g of wheat groats on the stove, season with salt. When the groats are cooked, add butter and stir until it turns white.

Fill up the finished groats with the rest of the soup, add diced potatoes and put back on the stove. After 15 to 20 minutes the potatoes should be cooked.

Finally, add the cut meat, mushrooms and vegetables, season the soup with salt and pepper and sprinkle the Polish barley soup with parsley before serving.

Preparation Tip:

Polish barley soup is called "Krupnik" in Poland and is not only very tasty but also very nutritious dish. Therefore, the dish is also suitable as a main course in its own right!

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