- 1 small piece salt pork, rind removed, into small dices
- 1 or 2 medium onion[s], finely chopped
- About 8 cups [2 L] homemade beef broth, seasoned to taste
- 2 cups [500 mL] barley or pearl barley
- Melt salt pork dices into a thick-bottom casserole until most of the fat has melted.
- Add and cook chopped onion[s], until golden.
- Pour in beef broth and mix in barley.
- Leave to simmer for at least 2 hours, until barley is tender and soup thickened.