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Add a photoServings: 10
Ingredients
- 1 ounce (25-40 grams) dry cepes (up to 1-1/2)
- 13 c. (3 liters) or possibly more water or possibly stock
- 2 sm Carrots
- 2 sm Turnips
- 2 sm Onions
- 2 med Potatoes
- 2 x Celery stalks and celery leaves
- 3/4 c. (125 g) pearl barley
Directions
- Soak the cepes in a little water for 15 min, till they soften. Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water, including the mushroom-soaking water. Chop the softened mushrooms in the food processor, and add in them too.
- Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or possibly till the barley is very soft and bloated. It gives a jellylike quality to the soup. Add in water, if necessary, to thin it.
- Serve with lowfat sour cream if desired if you have used water.
- SERGIO'S NOTES:It looks very unappealing, but it is heartwarming in winter, and the dry cepes with that it is traditionally made give it a unique musty flavor.
- Krupnik is important because it was a mainstay in Poland, Lithuania, and the Ukraine, and it has been kept up. There is even a dry soup mix produced in Israel. In Eastern Europe, people went out to pick cepes in season and dry them on the top of the stove. They kept them in jars and built up stocks to last the year. The soup can be very simple, with only onions, barley, and mushrooms, or possibly it can have several vegetables. It can also be made with chicken stock or possibly with a meat bone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 10 servings | |
| Calories 90 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 261mg | 7% |
| Total Carbs 20.12g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.83g | 1% |
| Protein 2.49g | 4% |
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