2-3 lbs. soup bone
3 qts. cold water
1-2 tbsp. salt
1 med. onion
1 med. head cabbage
4 med. carrots
3 med. parsnips
2 med. potatoes
1/2 c. pot barley
2 bay leaves
4 sm. chili peppers
1 lg. bunch dill
1 lg. bunch parsley
1 (10 oz.) can peas
1 qt. cut tomatoes
1 (10 oz.) container heavy cream

Place soup bone and water in 6 quart pot. Bring to boil and simmer 2 hours. Add salt. Slice onion and cabbage. Grate carrots and parsnips. Peel and cube potatoes. Add fresh vegetables, pot barley and herbs. Let simmer for 1 hour. Add peas, tomatoes and heavy cream. Bring to boil and serve. Yield: 5 quarts.