Taron Chicken Soup

Ingredients

Chicken 600 g

Celery (root) 70 g

Egg yolk 2

Salt to taste

Carrot 1

Cilantro 1 tbsp

Pearl barley 0.5 cups

Bay leaf 2

Black peppercorns 5

Onion 3

Lemon 1

Rinse the pearl barley and soak in cold water overnight. The next day, rinse the barley, cover with fresh water, and simmer for 35-40 minutes, until almost tender. Drain in a colander.

Wash and dry the chicken. Peel the celery root, 1 carrot, and 1 onion. Cut the carrot and celery root in half lengthwise. Place the chicken and vegetables in a saucepan, pour in 2 liters of water, and bring to a boil, skimming off any foam. Cook over medium heat for 1 hour.

Remove the chicken from the broth, trim the meat from the bones, and cut into cubes. Strain the broth. Peel and finely chop the remaining onion. Add the onion to the hot broth along with the chicken and pearl barley. Add the peppercorns and bay leaf, season with salt to taste, and simmer for 15-20 minutes.

Zest the lemon, scoop out the pulp, and add it to the soup along with the zest. Heat for 1-2 minutes, then remove from heat. Let it steep for 10 minutes. Remove the zest.

In a small bowl, whisk the egg yolks, pour in 2-3 tablespoons of broth, and add to the soup. Stir, pour into bowls, sprinkle with cilantro, and serve.

Enjoy!