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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 9 |
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Curling is a favorite winter sport around here. Our Farmers' Curling Bonspiel feature hearty food like this.Joanne ShewChuk, St. Benedict, Saskatchewan Ingredients:
3 meaty beef soup bones (beef shanks or short ribs) |
2-1/2 quarts water |
1 medium onion, chopped |
5 teaspoons beef bouillon granules |
1 tablespoon cider vinegar |
1/2 to 1 teaspoon salt |
1/4 teaspoon pepper |
2 bay leaves |
1-1/2 cups chopped carrots |
1-1/2 cups chopped celery |
2 medium potatoes, peeled and cubed |
1/2 cup medium pearl barley |
1/2 teaspoon dried thyme |
1/4 to 1/2 teaspoon dill weed |
Directions:
1. In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender. Yield: 9 servings (about 2 quarts)
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