Wipe the meat with a damp cloth. Cut it in small pieces away from the bone, removing all superfluous fat. Slice vegetables thinly.
Combine meat, bones and water in a saucepan; add salt, to taste. Cover and bring slowly to a boil. Skim well; add the rice, well washed, and the vegetables. (If barley is used, it should be soaked overnight and blanched before being added to the soup.) Simmer the soup for 2 to 3 hours, or until meat and vegetables are well cooked. Just before serving: remove the bones and any grease from the top of the broth; add finely chopped parsley, freshly ground black pepper, and more salt if necessary.