Ingredients

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

 

Directions

Step 1

Rinse the barley and soak it in cold water overnight.

Step 2

Add the barley and soaking water to large soup pot.

Step 3

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. 

Step 4

Add the beef stock and sliced cabbage, simmer for 20 minutes. If you are adding the beef chuck, add it in this step.

Step 5

Add the carrots and rutabagas, simmer for another 10 minutes.

 

Step 6

Add the diced potatoes. Continue to simmer for another 15 minutes until the vegetables are firmly cooked, but not mushy.

Step 7

Serve hot from the stove sprinkled with the chopped parsley. Pair with a crusty, dark bread.