From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert
3/4 to 1 lb stewing beef or chicken (chopped)
8 cups water
2 cups potatoes (diced)
1/2 head cabbage (shredded)
1 cup beets (chopped)
1/2 cup carrots (diced)
1/2 cup pearl barley
2 bay leaves
1/4 cup fresh dill or 2 tbsp dried
1 tsp salt or to taste
1/4 tsp pepper
1/2 cup fresh chives (optional)
Brown meat and onion in a large soup pot over medium heat, about 10 minutes.
Add all other ingredients and bring to a boil. Cover and simmer for 30 minutes or so, until barley is cooked and the meat is tender.
Garnish with chives and serve with sour cream or yogourt, and thick crusty bread.