Barley Soup with Turkey Breast Fillet

Ingredients

• 600 g turkey breast fillet
• 1 tbsp oil
• 2 l water
• 1 bay leaf
• 2 cloves
• 5 peppercorns
• 125 g pearl barley
• Salt
• 2 onions
• 150 g celery root
• 200 g carrots
• 300 g leeks
• pepper (ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Sear the meat in oil on all sides and pour in 1 l water. Add bay leaf, cloves, and peppercorns, bring to a boil and simmer covered for about 30 minutes over medium heat.

2. 2.

   Meanwhile, put pearl barley with 1 l water into a pot, add 1 tsp salt, bring to a boil and cook covered for about 30 minutes over medium heat. Drain the cooked barley in a sieve, rinse under cold water and set aside.

3. 3.

   Peel the onions. Peel celery root and carrots and dice them finely. Wash leeks and cut into strips.

4. 4.

   Remove the meat from the broth and strain the broth through a sieve. Bring the broth back to a boil. Add vegetable cubes and simmer covered for about 10 minutes. Then add barley and leeks and cook covered for another 5–10 minutes. Slice the meat thinly and return it to the pot.

5. 5.

   Season the stew with salt and pepper, sprinkle with parsley and serve.