Pour beef 2 liters of cold water, add 1 teaspoon salt and cook for 1.5-2 hours. Rinse the barley with cold water, boil in salted boiling water. In another saucepan, boil the potatoes until tender. Finely chop the onion and fry gently in butter. Cut the leek into thin rings, add the meat nezadogo before the end of cooking. Remove meat from broth and dice. Again, back to the soup, add the barley, fried onion, if the soup is too thick, dilute with water, bring to a boil and season to taste.