|Pearl barley||1 Ounce|
|Stewing beef/Stewing mutton||8 Ounce|
|Leeks/Onion||3 Ounce, sliced|
|Carrot||8 Ounce, diced|
|Cabbage||2 Ounce, sliced|
|Chopped parsley||1 Tablespoon (To Garnish)|
Blanch the pearl barley by putting into cold water, bringing to the boil, then pouring the water away.
Put the barley, diced beef or mutton and water into a pan, bring to the boil, skim and simmer gently for 1 hour.
Add the prepared vegetables, except the cabbage, plenty of seasoning and cook for a further 1 1/2 hours.
Add the cabbage and allow another 15 minutes cooking.
Skim off an excess fat from the broth, pour into hot dish or soup cups and garnish with the chopped parsley.
If liked the meat can be left in one piece and removed from the soup and used for a separate dish.