2pounds meaty lamb necks

-Kosher salt

4tablespoons pearled barley, soaked in water overnight and rinsed

1large yellow onion, cut into small dice, or the white part of 2 leeks, thoroughly cleaned and minced

2carrots, minced

2small turnips, minced

6cups thinly shredded cabbage

-Black pepper, freshly ground

Put the lamb into a soup pot, season with salt and add 10 cups water. Bring to a boil over high heat, reduce the heat to low and simmer gently, partially covered, for 2 hours. Skim the surface of the simmering water to remove foam and impurities.

After the soup has been simmering for 90 minutes, add the barley and continue to cook. After 2 hours, stir in the onion, carrot, turnip and cabbage and season again with salt. Cook for one hour more, remove from the heat and let cool slightly.

Use tongs to remove the lamb from the liquid. Separate the meat from the bones, chop the meat and stir it into the soup. Reheat, season with several turns of black pepper, taste, correct the seasoning, ladle into soup cups and serve.