Barley Soup with Turkey Breast

Cook the turkey in oil and add 1 liter of water. Add bay leaf, cloves and peppercorns. Bring to a boil, cover and simmer for about 30 minutes over medium heat.

In a separate pot, combine pearl barley with 1 liter of water and 1 teaspoon salt. Bring to a boil, cover and simmer about 30 minutes over medium heat. Drain cooked pearl barley and rinse with cold water.

Peel onions, celery root and carrots. Dice finely. Rinse leeks and cut into strips.

Remove the turkey from the pot and pour the remaining broth through a sieve. Bring broth to a boil again. pour in diced vegetables and cook for about 10 minutes, covered. Then add barley and leeks and cook for another 5-10 minutes, covered. Dice turkey and add to the pot.