Lamb Barley Cabbage Soup

Lamb Barley Cabbage Soup

A practical Lamb Barley Cabbage Soup recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.

Total time: 50 minutes

Ingredients

• 75G/3Oz Pearl Barley
• 1.15Kg/2 1/2Lb Lamb Shoulder
• 2 Litres/3 1/2 Pints Cold Water Or Lamb Stock
• 2 Onions, Chopped
• 1 Bay Leaf
• Bunch Fresh Thyme
• 2 Carrots, Cut In 2.5Cm/1In Pieces
• 2 Turnips, Cut In 2.5Cm/1In Pieces (Optional)
• 2 Celery Stalks, Trimmed, Cut In 2.5Cm/1In Pieces
• 1 Heaped Tsp Sea Salt Flakes, Plus Extra To Taste
• 2 Potatoes, Cut In 2.5Cm/1In Pieces
• 1/2 Savoy Cabbage, Trimmed, Cored And Finely Shredded
• Handful Fresh Parsley, Roughly Chopped
• Freshly Ground Black Pepper

Method

1. In a large stock pot cook the lamb in the broth.
2. Add bay leaf and thyme stems.
3. Simmer 2 3 hours or until the meat is tender.
4. Remove meat and strain broth.
5. Bring broth to a boil, add barley, and simmer for 10 minutes, stirring often.
6. Add carrots, turnips, celery, salt and pepper.
7. Cook, covered for 25 minutes, until carrots are tender.
8. Add potatoes, cabbage leaves and parsley.
9. Cook 5 more minutes.

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