Krupnik

• 1 cup barley
• 1 tablespoon olive oil
• 1 medium onion
• 2 carrots carrots
• 2 stalks celery
• 2 liters vegetable broth
• 1 tablespoon dried thyme
• -17 °C bay leaf
• Salt to taste salt
• Pepper to taste black pepper

Method

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the sliced carrots and celery, cooking for an additional 5 minutes.

4. 4

   Add the barley, vegetable broth, dried thyme, and bay leaf. Bring to a boil.

5. 5

   Reduce the heat to low and simmer for about 45 minutes, or until the barley is tender.

6. 6

   Remove the bay leaf and season with salt and pepper to taste.

7. 7

   Serve hot, garnished with fresh herbs if desired.