The first cabbage soup for a while today. Something we used to have fairly often, with search revealing lots of mentions of pearl barley and with an early version being reported at reference 1, a version in which Knorr stood in for meat.
At 0900, put six ounces of pearl barley (including a fair amount of powder, but, as far as we could see, no livestock) into 3 pints of cold water to soak.
At 1130, bring to the boil. Chop one and a half onions and add them. Chop a couple of sticks of celery and add them. Cut a pork tenderloin in half lengthwise, then into 1cm slices crosswise and add that. Bring back to the boil and simmer.
At 1250, thinly slice a 4 inch diameter white cabbage and add that. Simmer for a further five minutes. Serve with brown bread.
All very satisfactory, with the two of us doing about three quarters of it.
Reference 1: http://pumpkinstrokemarrow.blogspot.co.uk/search?q=pearl+knorr.
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