Soup with Rutabaga and Barley Grits

Ingredients

• 3 funt beef
• 1 funt rutabaga
• 1/2 stakan barley grits
• 1 onion
• 6-12 potato
• 1/2-1 stakan smetana or thick cream
• greens

Instructions

1. Boil and strain a white bouillon from 3 funt of beef.
2. Two hours before dinner, cook the washed barley grits, onion, and cut rutabaga in the strained bouillon until soft.
3. Half an hour before serving, add peeled sliced raw potato and cook through.
4. At serving, stir in smetana or cream and sprinkle with greens, or bring once to a boil.