Hi Sally! Just talked with my mom and she said she used button mushrooms instead of chopped because I didn't like it chopped. So it's a family recipe! All you do is take one large (canned) button mushroom and wrap it with dough like a pierogi. No other ingredients needed. I usually use a shot glass to cut the dough the right size. My mom is from Ivana Frankiwski and my dad from near Lviv. Both are in western Ukraine. Mom made these soups once in a while. She always changed the ingredients depending on what was handy. Hope you like them.

Krupnik (Barley Soup)

1 cup pearl barley 2 quarts beef stock
1/4 cup butter or marg. 2 carrots, diced
2 potatoes, diced 4 oz. sliced mushrooms (canned or fresh)
1 stalk celery, chopped 1 tsp parsley
1-1/2 tsp salt 1/2 tsp pepper
1 cup sour cream (optional) fresh dill to taste

Combine barley with 1 cup of stock in large saucepan. Bring to a boil, reduce heat and simmer until all the stock is absorbed. Add butter piece by piece, stirring. Boil vegetables in remaining stock until crisp & tender. Add barley, parsley, salt & pepper. Cook until barley is tender. Add dill.Kapusta Soup

3 lb. spareribs 1 large onion, chopped
3 large jars sauerkraut 3 small cans butterbeans (optional)
salt & pepper

Fill soup pot with approximately 8 quarts water. Add spareribs and bring to a boil, skimming top of soup. Rinse sauerkraut well under warm water and squeeze well. Add sauerkraut, onions, salt & pepper to stock. Boil 2 hours. Add butter beans if you want at this point and boil one more hour.