Krupnik, Polish Pearl Barley Soup with Pork Ribs and Root Vegetables

What you need

• 400 g (14 oz) pork ribs
• 2 bone-in chicken thighs
• 2.5 l (2 1/2 qt) water, cold
• 3 leaves bay leaves
• 5 allspice berries
• 2 carrots, peeled
• 1 parsley root, peeled; parsnip works if you cannot find it
• 1 onion, peeled, halved
• 100 g (1/2 cup) pearl barley, rinsed
• 500 g (1 lb) potatoes, peeled and cut into 2 cm (3/4 in) cubes
• 2 tbsp fresh flat-leaf parsley, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Rinse the ribs and chicken thighs and put them in a 5 l (5 qt) pot with the bay leaves and allspice. Pour in the cold water.

2. 2

   Bring to a boil over medium-high heat, then lower to a gentle simmer. Skim off the grey foam as it rises.

3. 3

   Cut the carrots and parsley root into large chunks and add them to the pot. Simmer, partly covered, for 1 hour.

4. 4

   While the stock simmers, set the onion halves cut side down in a dry frying pan over medium-high heat. Char until blackened in spots, 5-6 min, then add to the pot.

5. 5

   Lift the meat and vegetables out of the pot with a slotted spoon. Discard the onion, bay leaves and allspice.

6. 6

   Pull the meat from the ribs and thighs, discard the bones and skin and tear the meat into bite-size pieces. The chicken must be cooked through, 74 °C (165 °F) inside, and pull easily from the bone.

7. 7

   Dice the cooked carrots and parsley root.

8. 8

   Add the barley to the stock and simmer for 20 min.

9. 9

   Add the potatoes and simmer until the barley is tender and the potatoes are soft, 15-20 min.

10. 10

    Return the meat and diced vegetables to the pot and heat through for 3 min.

11. 11

    Season with salt and pepper. Ladle into bowls and top with the flat-leaf parsley.

Imported from polonist.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.