👨‍🍳 Instructions

1. 1

   Rinse the pearl barley under cold water. Set aside.

   💡 Tip: Rinsing the barley removes excess starch and prevents it from becoming too gummy.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove the pork from the pot and set aside.

   💡 Tip: Browning the pork in batches ensures a good sear and adds depth of flavor.
3. 3

   Add the chopped onions, carrots, and parsnips to the pot. Cook, stirring occasionally, until the onions are softened and lightly golden, about 8-10 minutes.

   💡 Tip: Sweating the vegetables helps to release their natural sweetness and aroma.
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Be careful not to burn the garlic.
5. 5

   Return the browned pork to the pot. Add the rinsed pearl barley, pork or beef broth, bay leaves, and dried dill. Season with salt and black pepper.

   💡 Tip: Ensure the liquid covers all the ingredients. Add more broth or water if necessary.
6. 6

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour and 15 minutes, or until the pork is tender and the barley is cooked through. Stir occasionally.

   💡 Tip: Low and slow simmering is key to tender meat and perfectly cooked barley.
7. 7

   Remove the bay leaves before serving. Taste and adjust seasoning if needed.

   💡 Tip: Removing bay leaves prevents the stew from becoming bitter.
8. 8

   Ladle the Krupnik into bowls. Garnish with fresh chopped dill and serve hot with a dollop of sour cream.

   💡 Tip: Krupnik is even better the next day as the flavors meld together.