Sriubos

Method

Place bones and meat in a large pot with cold water, bring to the boil and skim off any foam that rises. Add halved onions, bay leaves and peppercorns, then simmer gently for 1.5 hours. Strain the broth, return to the pot, and add diced carrots, parsnips and potatoes along with the soaked dried mushrooms and their soaking liquid. Stir in the pearl barley and continue simmering for 40 minutes until vegetables and barley are tender. Season with salt to taste, then finish with freshly chopped dill just before serving. This hearty Baltic soup is traditionally served hot with dark rye bread.