- Combine water, ribs, celery, salt and pepper in a dutch oven. Bring to boiling, cover tightly and let simmer for 1 to 2 hours.
- Remove ribs from stock, cool, discard bones of ribs and chop the meat then return to stock.
- Stir in barley, continue cooking 30 minutes. Add cabbage, parsnips, carrots, onions and tomato paste.
- Simmer for 30 minutes or until vegetables are tender. Serve hot with any bread or as it is.