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| 900 g | neck on bone cut into cubes |
|---|---|
| 1,25 l | beef broth |
| 60 g | dry pea (previously soaked in water for 2 hours) |
| 600 ml | water |
| 60 g | washed out barley |
| 1 | big carrot cut into cubes |
| 1 | small turnip (175 g) cut into cubes |
| 1 | big onion sliced into thin pieces |
| 1 | chopped red onion |
| 100 g | cut tomatoes |
| 1 | twig of basilica |
| 100 g | vermicelli (pasta) |
| Salt and white pepper |
