Cabbage and Barley Soup by ddoug

[BakerAunt]

Cabbage and Barley Soup
Submitted by ddoug on January 24, 2005 at 4:15 pm

2-4 short ribs (what my mother called "Flanken")
2 cups canned tomatoes, chopped or tomato puree
1 large onion, chopped
1 bay leaf
2 garlic cloves, smashed or minced
3 quarts (or more, as needed) water
1/2 large or 1 medium head cabbage, shredded
1/4 cup sugar
1/4 cup vinegar (cider or white)
juice of 1 lemon
1 + cups raisins
salt and pepper to taste

1 c raw pearl barley
2 c chicken or beef broth
2 c water

In a large soup pot put beef, tomatoes, onion, bay leaf, garlic. You can also add chunks of peeled parsnip and celery if you like (I did). Cover with 3 quarts of water, more if needed Simmer for 2 hours.
Remove the bay leaf if you can find it easily. (I didn't bother). Add cabbage, sugar, vinegar, lemon juice, salt and pepper. Simmer for 1 hour.

Remove meat and bones. Discard bones and fat; shred meat and return to pot. Simmer for as long as you want!

While soup is simmering, cook the barley with broth and water in a covered (or slightly ajar) saucepan. Most of the liquid should be absorbed. Reserve.

Correct the seasoning of the soup. It should be slightly sweet and sour. Just before serving, add the barley

A delicious and hearty soup/stew.

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