- ½ lb (225 g) meat with bone, like organ meats, chicken wings, or chicken breast
- ½–1 cup
- Clean and scrape the meat and bones and boil in 2 liters of water. When the meat is soft and fully cooked, take it out of the pot, set aside to cool, slice into small pieces, and throw away the bones.
- Rinse the barley and add to the previously made stock. Cook on low heat, stirring occasionally so that the barley does not stick to the bottom.
- Clean, peel