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3-4

A handful of dry porcini mushrooms; 1 onion; 1/2 carrot; 1 turnip (or potato); 1/2 cup pearl barley; 1 tbsp lard; sour cream; a pinch of carum; salt, black pepper

Krupenya

Soak the pearl barley overnight and the mushrooms in 1 cup of cold water for 1-2 hours. Wash the barley thoroughly and place it in a heavy bottomed casserole dish, pour in the liquid from the mushrooms and add 1 cup of water. Bring to the boil and add the carum and sliced mushrooms and bake in the oven with the lid on for 1 hour at 150ºC (300°F). Meanwhile fry the finely cubed vegetables in the pork fat on a medium heat for a few minutes. Add them to the casserole, season and cook for a further 15 minutes. Add a drop of sour cream or thick cream, season with pepper and serve immediately.

Крупеня (Крупнік, Грыбная полiўка, Hubová polievka)

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