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About the Recipe
Krupa is the name of the Polis pear barley, hence the name of the soup. The traditional soup is made of meat stock - usually chicken. However, I make mine from based on Turkey Neck stock. Easy to make, all in on pot is perfect for cold day when you just feel like staying at home.
Ingredients
Turkey neck stock:
67 oz/ 2 l of water
1 turkey neck
½ cup of pearl barley
2 large carrtos
1 parsley root or 1 parsnip
1/4 head of white cabbage
1/4 celery root
1-2 potatoes
1 bunch of parsley
1 large bay leaves
3 allspice
Salt & pepper
1/2 cup of milk
Fresh parsley for garnish
Preparation
Step 1
Wash the turkey neck, place it in a pot and pour over the water. Start cooking the neck on a medium heat. After about 20 min there will be a foam on the top of the water, scoop it with a spoon, and discard.
Step 2
Peel and wash all the vegetables (carrots, parsley and celery root). Wash parsley and peel the top leaf of the cabbage. Add everything to the pot, after you take off the foam. Cook for about 20 min.
Step 3
Take out everything from the water, set aside and let it cool down. Peel and cub the potatoes. Add barley, potatoes, bay leaves and app spice, boil for 15 min, until barley is cooked and the soup thickens.
Step 4
While the barley is cooking, peel the meat off the neck of the turkey, discard the bones. Slice the carrots, chop into small pieces the parsley and the celery roots. Discard the cabbage (you can eat it) and the parsley.
Step 5
Add salt and pepper to the soup, and fish out the bay leaves and allspice. I use a small, reusable tea bag. I place the bay leaves and allspice inside - it makes it much easier to fish them out.
Step 6
Add the vegetables and shredded turkey meat. Add a 1/2 cup of milk.
Before serving sprinkle with pepper and parsley.
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