The Polish cravings continue.

   So continuing with the theme of  "The baby craving Polish food", I made one of the most "Polish" soups - krupnik (barley soup). Funny thing ...  when I was a kid, I hated this soup with a passion! I don't really know (or remember) why, but I really felt like my mom was punishing me for something every time she made it. Well, things have changed since then and I really love it now and it looks like the Baby likes it as well. There are three main ingredients to it that you can't skip: meat (on the bone), barley, and potatoes. I found some large turkey necks and I thought they would be just perfect... and I was right, but you can also use chicken wings or beef ribs. Check it out!

Ingredients:

*  3-4 turkey necks
*  3/4 cup pearl barley
*  1 white onion, chopped
*  2 carrots, shredded
*  2-3 medium potatoes, cubed
*  2 celery stalks, chopped
*  2 bouillon cubes
*  1/2 cup fresh parsley
*  salt and pepper

Directions:

1. Wash turkey necks in cold water, transfer into a pot, cover with water, add a little bit of salt and cook for 1.5 hours (yes, they take quiet some time).
2. Add shredded carrots, celery, onions, 1/2 parsley, bouillon cubes and barley. Cook everything for 30 minutes or until barley is almost done.
3. Add cubed potatoes, season to taste and cook for 15 minutes, until potatoes are tender. Adjust the amount of water to your liking (depending on how dense you like your soup).
4. Remove cooked  meat, separate it from the bone, shred it, and return it to the soup. Add remaining parsley and it's ready to serve.

   Such a great and satisfying soup. You don't really need anything else, maybe a piece of toast, and you have a perfect dinner.

Enjoy,
Magda.