Barley to sort, wash and soak for an hour. After an hour, pour fresh water, bring to a boil and cook, skimming off the foam for about 15 minutes. Remove from heat, cover tightly and allow to steam for half an hour. Drain the water and rinse the groats. I usually cook a lot at once barley and the part after the rinsing are laid out in bags and freeze. Very time-saving.

Lamb meat cut into medium cubes. Never take for soup good pulp, it is delicious and turns of pieces, not suitable for barbecue or natural chops. Fry the meat in a spoonful of oil right in the pot where the soup will cook it further. Add chopped diced not finely onion -1 PCs - and continue roasting until smooth gold. Pour the meat with two liters of boiling water and put to cook on minimum heat for about two hours-depending on the age of the lamb. The meat should be very soft. After half an hour, put crushed pepper. Salt in an hour, not before.

While the barley is steamed, and the meat is cooked, let us turnips. Clean, rinse and cut into cubes. And be sure to scald the sliced turnips with boiling water on a sieve. Leave is possible during the winter turnips bitterness and not all pleasant smell. The second onion and carrots cut into the same cubes. Fry in oil until light gold and tender.

In the broth you can omit the potatoes, diced twice as big as vegetables. Bring to boil, then lower the finished cereal. Adjust thickness to your liking, but the soup should not be liquid. Allow to simmer on slow fire for 10 minutes and omit the vegetable onion. Again to give to writing a rolling boil for a few minutes, to try on the salt, put a Bay leaf and a sprinkle of dried parsley. Reduce heat to low and then the soup for about 10 minutes. Then remove from heat and let stand, covered for 10 more minutes.

Serve the soup with rye bread and chives. Meat is tender and the vegetables not overcooked. Very tasty, hearty and well.