Photo: Cala
Ingredients
- 1 beef shank (3 to 5 lbs)
- 2 cups chopped cabbage
- 3 to 6 tablespoons barley
- 1 cup chopped carrots
- 1 cup chopped rutabaga or turnips
- 2 chopped onions
- Salt and pepper to taste
- A few celery leaves (optional)
Directions
1
In a large pot, cook the beef shank in water for a few hours and skim off any foam.
2
Add the vegetables in the following order: rutabagas, carrots, cabbage, turnips, and onions.
3
In a separate pot, boil the barley in water and add it to the soup 15 to 20 minutes before it is done.
4
Season with salt and pepper, and add celery leaves for extra flavor if desired.