Taronsky soup

Taronsky soup

Ingredients:

Chicken — 1,3 kg
Celery root – 70 g
Yolks – 2 pieces.
Salt – to taste
Carrots – 1 piece.
The cut cilantro – 1 tablespoon.
Pearl barley – 0,5 glasses
Bay leaf – 2 pieces.
Peas of black pepper – 5 pieces.
Onion – 3 pieces.
Lemon – 1 piece.

Preparation:

1. Pearl barley to wash out and wet in cold water for the night. Next day to wash out, fill in grain with fresh water and to cook 35–40 min., almost to readiness. To discard on colander.
2. Chicken to wash up, dry. To clean celery root, 1 carrot and 1 bulb. To cut carrots and root of celery lengthways in half. To put in pan chicken and vegetables, to pour in 2 l of water and to bring to the boil, scumming. To cook on average fire of 1 h.
3. Chicken to take out from broth, to cut off meat from bones and to cut in cubes. To filter broth.
4. To clean the remained onions, small to cut. To put onions in hot broth together with chicken meat and pearl barley. To add peas of pepper and bay leaf, to salt to taste and to cook 15–20 min.
5. To cut off dried peel from lemon, to cut out pulp from films, to put in soup together with dried peel. To warm up 1–2 minutes and to remove from fire. To allow to be drawn 10 min. To remove dried peel.
6. In small bowl to pound yolks, to pour in them in 2-3 tablespoons of broth and to add to soup. To stir, pour on plates, to strew with greens of cilantro and tax to table.

-