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Kosher Krupnik (Vegetable Barley Soup) Recipe
1 pound lean chuck, cut into small cubes
1 large onion, diced
1/4 cup pearl barley
1/4 cup navy beans, soaked in cold water overnight
5 carrots, peeled and diced small
1 16-ounce can stewed tomatoes
4 cloves garlic, crushed
1/2 pound mushrooms, sliced
2 large potatoes, peeled and diced small
1/2 teaspoon freshly ground black pepper
Salt to taste
Place the meat, onion, barley, beans, carrots, tomatoes and garlic in crockpot and add water to cover by 2 inches. Cover tightly and cook on low overnight. In the morning, add the mushrooms and potatoes and cook on low additional 8-10 hours, until meat is fork tender and barley and beans are cooked through. Season to taste. Makes 8 to 12 servings.
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