"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 02-24-2005, 04:56 PM   #1
Sous Chef
 
Join Date: Sep 2004
Posts: 509
How do you make Krupi?

This was a german dish, consisting I think of bulgar wheat, bacon fat, onion and possibly potatoes. Baked as a casserole sort of like potato pancakes I guess. No one seems to make it much anymore. I could google it but maybe you guys have special tips, techniques, etc.

__________________

__________________
jpinmaryland is offline   Reply With Quote
Old 03-11-2005, 12:49 AM   #2
Cook
 
Join Date: Mar 2005
Location: Auckland, New Zealand
Posts: 58
Hi JP

I did google it and didn't come up with much except this excerpt from Legacy of the Priest by Stephen P Matava :

"Father Damian pulled out his chair and sat and the rest followed. Brother Theo took the ladle and filled each bowl with "Krupi," a soup made from beans, barley and small bits of smoked ham. The brothers passed the soup down to the priest who waited until all had a full bowl and a piece of bread in front of them before he picked up his wooden spoon and began to eat. He wanted conversation at the meal so he would know what was happening but none of the brothers knew if they were allowed to speak. The priest looked up and, in a matter a fact manner, said "you are allowed to speak as I want the meal time to be a happy time."

The soup that they were eating came from an old recipe used to make the smoked ham go as far as possible. The ham bone was placed in a pot and boiled until all of the flavor of the bones had been extracted. The bones were taken out and the rest of the ingredients were put in, all the vegetables were grown at the abbey. Brother Theo put in beans, barley, carrots, celery and onions. He went to his herb garden outside of the kitchen door and added various herbs that were on hand. He grew his herb garden every year and dried those that remained until the frost, for winter use. The fat had not been taken out of the soup as this was a source of energy and was needed by the brothers especially those who did heavy work." 8)
__________________

__________________
Life's too short......so live a little
TheHummer is offline   Reply With Quote
Old 03-11-2005, 06:53 AM   #3
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
I asked my german friends here and they do not know this dish (I live in Bavaria). Bulghur is not german, athough all of the turkish groceries here have it. Hmmm... when googled, it looks like all the websites for this term are polish. Interesting. Let us know if you find out about this. Sounds like it could be yummy.
__________________
velochic is offline   Reply With Quote
Old 03-11-2005, 04:49 PM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
-------------------
KRUPI (BARLEY SOUP)
-------------------

Ham bone
6 qt. water
1/4 c. barley
1/2 c. whole tomatos
1/3 c. diced cabbage
1 1/2 tbsp. parsley
1 tsp. salt
1/2 c. diced carrots
1/2 c. diced wax beans
2 med. potatoes, diced
1/2 c. Minute Rice
1/2 c. diced celery

Cook ham bone in water approximately 45 minutes. Add barley,
whole tomatos, cabbage, parsley and salt; cook for
approximately 45 minutes. Then add carrots, celery, beans
and potatoes and cook for half hour more. Add Minute Rice
and cook 20 to 30 minutes more.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-15-2005, 03:58 PM   #5
Sous Chef
 
Join Date: Sep 2004
Posts: 509
Great responses! Thanks guys.

The people who made krupi were mainly slavic or polish. My dads family is slovak but they didnt make. The neighbors were some sort of slavic and they did make.

Except it wasnt soup! It was a baked potato casserole. THe taste was much akin to potato pancakes, I would say a little more pork and fatty tasting though. I think I can figure it out myself.

Thanks for the stories though. Maybe theres a different name for it in polish..?

Then there is kishka. Blood sausage. Dont want to go there..
__________________
jpinmaryland is offline   Reply With Quote
Old 03-16-2005, 03:05 PM   #6
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
JP, my family is of Ukrainian descent. Kishka is a BAD word in my house! EWWWW!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-16-2005, 04:14 PM   #7
Sous Chef
 
Join Date: Sep 2004
Posts: 509
yeah Kishka was yucky.
__________________
jpinmaryland is offline   Reply With Quote
Old 03-16-2005, 04:18 PM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
You ever have to smell heshke (sp?) aka headcheese being made? Oh my word. That and sauerkraut are NOT what you want to smell when you come home from a tough day at school! ;)
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-17-2005, 05:45 AM   #9
Sous Chef
 
Join Date: Sep 2004
Posts: 509
what about souse do you remember that? It was like pickle loaf or something, except it was clear.

My friends mom once made pig's nipple soup. I kid you not. She cut slices of the pig's nipple and they float in the soup. Years later she denied that she had ever made it.
__________________
jpinmaryland is offline   Reply With Quote
Old 03-18-2005, 06:20 PM   #10
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Y'know, it scares me what they make sometimes. I keep trying to convince members of my family that we no longer live in the Old Country, and we don't have to conserve everything so hog jowls and other bits of pig face are not necessarily NEEDED anymore!
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
what "ingredients"/ cooking staples do you make? subfuscpersona Today's Menu 23 02-22-2005 07:46 PM
what to make with leftover heavy cream? luvs General Cooking 13 01-31-2005 06:22 AM
Diet support?? pdswife Today's Menu 72 01-19-2005 10:48 PM
How to make ro-tel abjcooking Appetizers & Hors D'oeuvres 8 01-07-2005 08:15 PM
How much gravy do you make for 120 people!! Nakikid Sauces, Marinades, Rubs 10 11-29-2004 11:29 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:37 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.