| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews, Ethnic, Lamb |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Neck of mutton or boiling beef |
| 2 |
qt |
Cold water |
| 1 |
ts |
Salt |
| 2 |
tb |
Pearl barley |
| 2 |
tb |
Yellow split peas |
| 2 |
tb |
Dried green peas |
| 2 |
md |
Size carrots |
| 2 |
|
Leeks |
| 3 |
tb |
Diced rutabaga |
| 1 |
md |
Onion |
| 1/2 |
sm |
Cabbage |
| 1 |
ts |
Finely chopped parsley |
INSTRUCTIONS
Salt and pepper to taste
Put the meat, water, salt and washed pearl barley into a large saucepan.
Bring to a boil very slowly and skim. Dice the vegetables and wash and
shred the cabbage and add to the pan. Bring the soup back to a boil again
and simmer very gently until the meat is cooked and the peas are tender -
about two hours. Add parsley and salt and pepper to taste.
Posted by Gavin Davies. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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