- About 1 3/4-pounds lamb bones with most of the fat removed
- 3 quarts cold water
- 1 cup pearl barley
- 1 large carrot cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 white or yellow turnip cut into 1/2-inch pieces (about 2 cups)
- 1 leek cleaned and cut (green leaves incuded) into 1-inch pieces (about 2 cups)
- 2 ribs celery cut into 1-inch pieces (about 1 1/2 cups)
- 1 onion peeled and cut into 1-inch pieces (about 1 1/2 cups)
- 12 ounces of cabbage cut into 2-inch pieces (about 5 cups)
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- Worcestershire sauce, for garnish (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
193 calories; 6 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 12 grams protein; 25 milligrams cholesterol; 644 milligrams sodium
- Place the bones and water in a large saucepan or stockpot and bring to a boil over high heat. At the boil, skim off and discard any residue that rises to the surface of the water and continue to do so for the next 5 minutes. Then reduce the heat to low, cover and cook for 1 hour.
- Skim again and discard any surface fat and scum. Add the barley and bring to a boil. Cover and cook over low heat for 45 minutes.
- Using tongs or a skimmer, remove the bones from the pot and set them aside. Add the remaining ingredients to the pot and bring the mixture to a boil. Boil gently, covered, for 30 minutes. Meanwhile, when the reserved bones are cool enough to handle, pick any meat from them and add it to the pot.
- Serve the soup in large bowls, sprinkling each serving with a little Worcestershire sauce, if desired.