Russian Jewish Barley Soup
|Lima beans||3⁄4 Cup (12 tbs) (Small Beans)|
|Neck soup bone/Chuck soup bone||1 1⁄2 Pound|
|Celery stalk with leaves||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Carrots||1 Cup (16 tbs), sliced|
|Potatoes||1 Cup (16 tbs), diced|
|Pearl barley||1⁄2 Cup (8 tbs)|
Top of the stove method: Place lima beans in mixing bowl, cover with 2 c. (500 mL) boiling water; soak overnight.
In large soup pot, place soup bone, celery, onion and enough water to completely cover the bone.
Season with salt and pepper.
Bring to a boil, reduce heat and simmer until meat is very tender.
Remove bone from soup pot and cut off all edible meat from the bone: return meat to the pot.
Discard bone and membranes.
Drain lima beans and add with the remaining ingredients to the soup pot.
Adjust water to make 4 qts. (4 L) of soup.
Taste and season with salt and pepper.
Cover and simmer for 5 to 6 hours.
Slow cooker method: Place lima beans in mixing bowl.
Cover with 2 c. (500 mL) boiling water: soak overnight.
In a slow cooker, place soup bone, celery, onion and enough water to completely cover bone.
Add salt and pepper to taste.
Cook on low during the night (8 to 12 hours).
In the morning, remove meat from bone, discard bone and membranes.
Drain lima beans and add with remaining ingredients to slow cooker.
Add enough water to make 4 qts. (4 L) of soup.
Adjust salt and pepper to taste.