You may also like
Categories:Viewed: 80 - Published at: 4 years ago
Ingredients
- 500 g lamb necks or 500 g lamb shanks (can mix meats) or 500 g beef bones (can mix meats) or 500 g chicken bones (can mix meats) or 500 g chicken pieces (can mix meats)
- 12 cups water
- 1 teaspoon salt (to taste)
- 1 teaspoon pepper (to taste)
- 12 cup pearl barley
- 12 carrot
- 1 onion
- 1 small potato
- 2 stalks celery
- 2 teaspoons parsley, chopped
Method
- Soak meat and bones in water with salt and pepper for approx 30 minutes.
- Bring pot slowly to the boil.
- Rinse pearl barley and add when soup is boiling.
- Simmer one hour.
- Prepare and dice vegetables to 1cm (1/2 inch) dice.
- Add to soup and simmer 15 minutes before serving.
- Remove fat and bones, add meat back to pot.
- Adjust flavour if necessary, stir in parsley.
- Serve.
