Barley and Turnip Stew

For the barley and turnip stew, fry the breakfast bacon briefly.

Pour in water, add peppercorns and grained soup. Peel and dice the rutabagas and add them to the soup together with the pearl barley. Cook on low heat for about 50 minutes.

Season to taste with salt, pepper and chopped celery leaves.

Serve the soup.

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