Traditional Irish Broth
Directions
- 1Peel, slice and chop a potato
- 2Peel and slice a carrot
- 3Slice up an onion
- 4Slice some celery
- 5Roll up cabbage and slice it into little ribbons
- 6Clean and chop a leek
- 7Wash pearl barley
- 8Melt down some butter in a pot
- 9Sauté some onions
- 10Throw in the leeks and cook for about 4-5 minutes
- 11Add in celery, then follow that up with carrots
- 12Dredge it with a little bit of flour as this will help to thicken it up later
- 13Cook that out for a minute or two before throwing in pearl barley
- 14Stir the ingredients
- 15Fill the pot up till it covers the vegetables with about a liter and a half of stock
- 16Pop a lid on there and set a timer for around 1 hour
- 17After 15 minutes have passed, throw in cubed potatoes
- 18Pop the lid back on there and allow it to cook
- 19When there's about 15 minutes left on the soup, throw in the cabbage and mix
- 20Allow it to cook for the last 15 minutes
- 21Serve up
Ingredients
- 1 potato
- 1 carrot
- 1 onion
- some celery
- some cabbage
- 1 leek
- some pearl barley
- some butter
- some flour
- 1.5 liter stock
Equipment
knifepot
Tips
- Don't worry about the pieces, it doesn't have to be neat and tidy, you're just going for rough cuts here.
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