INGREDIENTS

INSTRUCTIONS

Soak the cepes in a little water for 15 minutes, until 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 them too. Bring to the boil, remove the scum,
season with plenty of salt and pepper, and simmer for 1 hour, or  until
the barley is very soft and bloated. It gives a jellylike  quality to
the soup. Add water, if necessary, to thin it.  Serve with sour cream
if you like if you have used water.  SERGIO'S NOTES:  It looks very
unappealing, but it is heartwarming in winter, and the  dried cepes
with which 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 dried soup
mix produced in Israel. In Eastern Europe, people  went out to pick
cepes in season and dried 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 it can have
several vegetables. It can also be made with chicken  stock or with a
meat bone. Posted to JEWISH-FOOD digest V97 #204 by  Linda Shapiro
<lss@coconet.com> on Jun 28, 1997

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