Barley Soup With Pork And Cabbage
|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)|
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.