Herb Barley Soup(Serves 6) - cooking recipe

Ingredients

1 1/2 lb. stewing beef or neck of lamb, cut into pieces
8 c. water
3 Tbsp. barley
4 carrots, coarsely chopped
3 turnips, coarsely chopped
2 leeks, washed, trimmed and coarsely chopped
1 medium-sized onion, finely chopped
1 c. cabbage, finely chopped
salt
freshly ground black pepper
1 Tbsp. chopped parsley

Preparation

Trim any fat off the meat and put it in a large saucepan. Cover with water and bring to a boil.
Skim off the top.
Add the barley and allow to simmer for 1 hour.
Add carrots, turnips, leeks and onion; simmer for an additional hour.
Add the cabbage and season to taste with salt and pepper.
If the soup seems too thick, add a little water.
Simmer for a further 10 minutes.
Sprinkle with parsley and serve.