Barley and Rice Krupnik with Chicken

Ingredients

• boiled chicken leg 1 piece
• vegetable stock 2 liters
• white onion 1 piece
• allspice 3 pieces
• bay leaf 1 piece
• pearl barley 3 tablespoons
• white rice 1 tablespoon
• potato 4.5 medium pieces
• carrot 1 large piece
• parsley root 1 small piece
• celeriac 1 piece
• leek 1 piece
• turmeric powder 1 pinch
• fresh dill 1 tablespoon
• salt 1 to taste
• ground black pepper 1 to taste

Tools

• large-pot
• grater
• knife
• spoon

Instructions

1. Rinse the meat and place it in a large pot. Pour in the stock or water, bring to a boil, and skim off the foam.
2. Add the peeled onion, allspice, and bay leaf, then season with salt.
3. Cover and simmer over medium heat for about 30 minutes.
4. Add the pearl barley and rice, then cook for about 10 minutes.
5. Add the potatoes and carrot.
6. Add the parsley root, celeriac, and leek.
7. Season with pepper, add more salt if needed, and optionally turmeric. Cook for about 30 minutes, until the vegetables and barley are tender.
8. Add the dill near the end of cooking.
9. Remove the meat from the soup, discard the skin and bones, cut the meat into pieces, and return it to the soup.