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1. Put the meat into a pan, add the water, bring to boiling point slowly, and then simmer gently for 1˝ hours.
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2. Add the vegetables, previously cut into dice, and the barley and seasonings. (If you do not want the broth to be cloudy it is advisable to blanch the barley before adding it to the stock: to do this, put the grain into cold water and bring it to boiling point, strain, and add to the soup.)
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3. After adding the barley and vegetables continue to simmer until both are cooked-this will take about 1 hour.
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4. Serve the meat separately on a dish with a little of the broth. Put the chopped parsley into the soup tureen and pour in the broth. (If the parsley is cooked it loses its green color.)
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5. Should any fat appear on the surface of the broth it must be removed with a spoon or by gently passing a piece of clean unglazed kitchen paper over the top.
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TIP:
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Peas (fresh or soaked dried ones) are sometimes added, and leeks may be included.
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