Put meat, water, salt and washed pearl barley into a large soup pot. Bring to a boil very slowly, skimming as you go.
Meanwhile, dice vegetables and shred cabbage. Add to soup pot. Bring the soup back to a boil again. When boiling, immediately lower heat and simmer gently until the meat is cooked and the dried peas are tender - almost falling apart, about two hours. Add parsley and salt and pepper to taste.
Contributor: Pat Ciesla
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