Ingredients
- 3 rutabaga (diced)
- 2 size carrots
- 2 leeks
- 1 onion
- 1/2 cabbage
- 1,900 ml water (cold)
- 425 gr neck of mutton
- 26 gr pearl barley
- 26 gr split peas (yellow)
- 26 gr green peas (dried)
- 3 gr salt
- 1 gr parsley (finely chopped)
Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender about two hours. Add parsley and salt and pepper to taste.
