Preparation Place carcass, celery, carrots, onions, parships, garlic, 1 cup dill, parsley, salt, pepper and water/broth in an extra large soup pot over medium heat. Bring to boil, reduce heat, and simmer for 3 hours. Skim foam off soup as it cooks. After 3 hours, remove carcass, cool and shred meat. Return meat to soup and add barley. Simmer 40 minutes. Add remaining dill and serve. This soup freezes well.