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Ingredients Jump to Instructions ↓

  1. 1/2 c Diced onion

  2. 1 tb Minced fresh celery leaves

  3. 3/4 c Diced potato

  4. 3/4 c Diced carrot

  5. 3/4 c Diced celery

  6. 1 c Chopped cabbage

  7. 1 c Fresh, whole, peeled -tomatoes

  8. 2 lb Short ribs, cut into 

  9. 3 inch -pieces

  10. 5 c Water

  11. 1 Bay leaf Salt and freshly ground -black pepper to taste

  12. 1/4 c Barley

Instructions Jump to Ingredients ↑

  1. Assemble and prepare all vegetables. Place short ribs and water in a heavy soup pot. Turn burner to high and boil. Add all the vegetables and bring to a rolling boil. Add bay leaf, salt and pepper, and barley. Stir well. Cover immediately with a tight fitting lid. Cook in a hay box 8 hours. Reheat on top of stove a few minutes. Serves 6-8. Origin: Almanac’s Hearth Companion for 1993. Shared by: Sharon Stevens Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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