Ingredients Jump to Instructions ↓

  1. 1 lb Neck of mutton or boiling

  2. -beef 2 qt Cold water

  3. 1 ts Salt

  4. 2 tb Pearl barley

  5. 2 tb Yellow split peas

  6. 2 tb Dried green peas

  7. 2 md Size carrots

  8. 2 Leeks

  9. 3 tb Diced rutabaga

  10. 1 md Onion

  11. 1/2 sm Cabbage

  12. 1 ts Finely chopped parsley

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback