Split Pea Barley Soup

Combine bones or flanken meat and water in a large soup pot. Bring to a boil. Add split peas, barley, and onion. Bring mixture back to a boil, reduce heat, and simmer until split peas are tender. Add carrots, celery, potatoes, and dill. Simmer until vegetables are cooked. Stir in additional water if soup becomes too think. Remove soup bones and sprinkle with salt. This soup tastes even better the day after you make it. If soup thickens add water to achieve desired consistency, then reheat.