Barley Soup With Pork And Cabbage Recipe
Ingredients
| Olive oil | 4 Tablespoon | |
| Garlic | 1 Clove (5gm), chopped | |
| Onion | 1 , chopped | |
| Beef Stock | 1.2 Liter | |
| Water | 750 Milliliter | |
| Lean pork | 300 Gram, cut into strips | |
| Carrots | 2 , chopped | |
| Savoy cabbage | 300 Gram, chopped | |
| Barley | 125 Gram | |
| Potatoes | 300 Gram | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
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.
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.
Chef
