3 Tbsp barley, soaked overnight
3 Cups water
½ Leek, washed and sliced
2 Celery tops with leaves, chopped
2 Cups beef stock or bouillon
2 Cups cabbage, washed and sliced
1 Cup carrots, sliced
½ Cup rutabagas, diced
3 Potatoes, diced
Salt and pepper to taste
Fresh parsley, chopped
Optional ingredient: 1½ Lbs. beef chuck diced
Rinse the barley and soak it in cold water overnight.
Add the barley and soaking water to large soup pot.
Cut the leek in half and wash it well, then slice. Cut the celery and add both to the soup pot. Simmer for about 1 hour.
Add the beef stock and sliced cabbage, simmer for 20 minutes. If you are adding the beef chuck, add it in this step.
Add the carrots and rutabagas, simmer for another 10 minutes.
Add the diced potatoes. Continue to simmer for another 15 minutes until the vegetables are firmly cooked, but not mushy.
Serve hot from the stove sprinkled with the chopped parsley. Pair with a crusty, dark bread.