Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Diced onion |
1 tablespoon | Minced fresh celery leaves |
¾ cup | Diced potato |
¾ cup | Diced carrot |
¾ cup | Diced celery |
1 cup | Chopped cabbage |
1 cup | Fresh, whole, peeled tomatoes |
2 pounds | Short ribs, cut into 3 inch pieces |
5 cups | Water |
1 \N | Bay leaf |
\N \N | Salt and freshly ground black pepper to taste |
¼ cup | Barley |
Assemble and prepare all vegetables. Place short ribs and water in a heavy soup pot. Turn burner to high and boil. Add all the vegetables and bring to a rolling boil. Add bay leaf, salt and pepper, and barley. Stir well. Cover immediately with a tight fitting lid. Cook in a hay box 8 hours. Reheat on top of stove a few minutes. Serves 6-8.
Origin: Almanac's Hearth Companion for 1993. Shared by: Sharon Stevens