How to make it

  • Place meat, water, salt to taste and well-washed barley into a large pot.
  • Bring to a boil.
  • Skim the froth from the pot (barley froths when it cooks).
  • Add pepper to taste, the turnip, leek and peas.
  • Simmer for around 2 hours or until barley is tender.
  • Half hour before serving, add the grated carrot and potatoes.
  • Simmer for 10 minutes to cook potatoes.
  • Remove meat from pot and bone it.
  • Return meat to soup.
  • Add parsley.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    chefelaine ate it and said...
    Lovely recipe, Lorrain, and high FIVE to you!

    Just a tip, if you don't mind --- if you don't like the taste of mutton, you can marinate it in milk for 8 to 12 hours in the fridge before making the soup. The milk cuts down the strong taste of the mutton, and makes it superbly tender.
    Have a great day, and happy cooking! :+D
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