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Barley Soup With Pork And Cabbage

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  Olive oil 4 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Onion 1 , chopped
  Beef stock 2 Pint (1.2 Liter)
  Water 1 1⁄4 Pint (750 Milliliter)
  Lean pork 10 Ounce, cut into 3/4 inch strips (300 Gram)
  Carrots 2 , chopped
  Cabbage 10 Ounce, chopped (300 Gram, Spring / Savoy)
  Pearl barley 4 Ounce (125 Gram)
  Potatoes 10 Ounce, cut into 1/2 inch dice (300 Gram)
  Salt To Taste
  Pepper To Taste

1. Heat the oil in a large saucepan, add the garlic and onion and cook over a moderate heat until softened.
2. Add the stock, the measured water, pork, carrots, cabbage and barley. Bring the mixture to the boil, then lower the heat, cover and simmer for 20 minutes.
3. Add the potatoes with salt and pepper to taste. If the soup is too thick, add a little water. Replace the lid and simmer for a further 30 minutes. Stir from time to time.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1586 Calories from Fat 690

% Daily Value*

Total Fat 78 g119.7%

Saturated Fat 14.2 g71%

Trans Fat 0 g

Cholesterol 192.8 mg64.3%

Sodium 2612.7 mg108.9%

Total Carbohydrates 138 g46.2%

Dietary Fiber 23.5 g93.8%

Sugars 28.4 g

Protein 92 g183.8%

Vitamin A 413.7% Vitamin C 301.8%

Calcium 32.3% Iron 56%

*Based on a 2000 Calorie diet

Barley Soup With Pork And Cabbage Recipe