Polish Krupnik (Barley Soup)

Place the chicken thigh in a large pot, pour in the broth and water, and add the bay leaf and allspice. Bring to a boil, reduce the heat, and simmer for 30 min, skimming off the foam regularly.

Rinse the pearl barley thoroughly in cold water several times, add it to the broth, and cook for another 20 min.

Peel the carrot, parsnip, and celery root, and cut them into small cubes; cut the potato into slightly larger cubes. Add all the vegetables to the pot.

Finely chop the onion and sauté it in butter until translucent, about 5 min, then add it to the soup.

Simmer the soup over low heat for 15 min, until the barley, potato, and root vegetables are tender.

Remove the chicken from the pot, take the meat off the bones, cut it into pieces, and return it to the soup.

Season with salt and pepper to taste, stir in the chopped dill, cover with a lid, and let it rest for 5 min before serving.