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1
Place the meat and a pinch of salt in a 3-to-4-quart soup pot.
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2
Add water to cover.
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3
Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
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4
Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
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5
Remove the dried mushroom caps from their soaking liquid and chop coarsely.
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6
Add to the soup.
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7
If the soaking liquid is not sandy, add it to the soup.
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8
Simmer for one hour, then add the barley.
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9
Simmer for 30 minutes to one hour more, or until the meat is very tender.
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10
If the soup thickens too much add a little boiling water as needed.
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11
Remove the meat, trim off the fat and cut in chunks or spoonsize pieces.
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12
Return to the pot.
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13
Vegetables can be diced and returned to soup or eliminated, as you prefer.
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14
Skim the fat from the surface of the soup.
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15
Season to taste and sprinkle in the dill if desired.
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16
Serve each portion of soup and meat with half a large (or 1 small) boiled potato.
