Serves 7

500 g flank or neck of mutton, cut into small pieces

500g flank or neck of mutton, cut into small pieces; 2 litres water; 2 teaspoons salt; 50 g pearl barley; 2 onions, chopped; 3 carrots, chopped; 2 turnips, chopped; 2 leeks sliced; 1 wedge white cabbage, about 400 g, shredded; freshly ground black pepper; 4 tablespoons chopped parsley. Put meat in a large saucepan with water and salt. bring to the boil removing any scum from the surface Reduce heat, add barley and simmer for 30 - 40 minutes. Add vegetables except for cabbage and parsley. Cover and simmer for 2 hours. Add shredded cabbage 10 minutes before serving time. If liked, remove bone and return meat to the soup. Adjust seasoning to taste and serve topped with parsley.
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Entered	2020-12-26

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19