Soak the beans in cold water overnight.
Cut the onions and garlic into coarse pieces.
Bring the pork shank, bay leaves, onions, garlic, juniper berries and peppercorns to a boil in 3 1/2 quarts of cold water, skim and simmer gently over medium heat for 1 hour.
Skim a few times during this process. Drain beans, wash rolled barley and add both. Cook for 1 more hour.
Meanwhile, peel potatoes, celery, and parsley root and cut into 1/2-inch cubes.
Peel carrots and cut into 2 cm thick slices. Clean the leek, cut in half lengthwise, wash and cut diagonally into tender strips.
Add parsley root, potatoes, celery and carrots to the soup and cook for half an hour. After 20 minutes add leek and kitchen herbs, season with salt and pepper.
Take out the stilt from the soup, remove the meat from the bone and cut it into 0.5-1 cm pieces.
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