Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Diced onion
1 tb Minced fresh celery leaves
3/4 c Diced potato
3/4 c Diced carrot
3/4 c Diced celery
1 c Chopped cabbage
1 c Fresh, whole, peeled
-tomatoes
2 lb Short ribs, cut into 3 inch
-pieces
5 c Water
1 Bay leaf
Salt and freshly ground
-black pepper to taste
1/4 c Barley

Assemble and prepare all vegetables. Place short ribs and water in a
heavy soup pot. Turn burner to high and boil. Add all the vegetables
and bring to a rolling boil. Add bay leaf, salt and pepper, and
barley. Stir well. Cover immediately with a tight fitting lid. Cook
in a hay box 8 hours. Reheat on top of stove a few minutes. Serves
6-8.

Origin: Almanac's Hearth Companion for 1993. Shared by: Sharon
Stevens

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