Ingredients
- 2 soup bone
- 2 fat
- 1/2 meat
- 1/4 barley
- 1,900 ml water
- 300 gr tomatoes (cooked)
- 190 gr cubed carrot
- 50 gr celery (chopped)
- 30 gr onion (chopped)
- 4 gr salt
- 3 gr parsley (minced)
- 1 gr pepper
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.