Suckling-Pig Soup

Ingredients

• 3-4 funt suckling pig
• 2 carrot
• 1 parsley root
• 1 celery
• 1/2 leek
• 1 onion
• 13 grains allspice
• 2 bay leaf
• 1/2 stakan pearl barley
• 1-1 1/2 stakan smetana
• 1 lozhka butter
• parsley and dill

Instructions

1. Boil and strain a white bouillon from the suckling pig with roots and spices.
2. Boil pearl barley separately with a spoon of butter, beat white, add smetana, and thin with the strained bouillon; bring to a boil.
3. Serve sprinkled with parsley and dill; optionally add kidney meatballs (No. 179) and serve the pig separately with horseradish and smetana.