1 lb. lamb or beef flank or beef short ribs
Pepper and salt to taste
1 leek water
1/2 c. barley
Med. turnip (diced)
1/2 c. peas
1 carrot (grated)
1 tsp. minced parsley

Put meat in pot. Cover with water, add salt, pepper and barley. Bring to a boil and skim. Add diced turnip, peas, leek. Simmer for 1 1/2 hours.

Half hour before serving add grated carrot. When ready take out meat and cut into diced pieces. Return to pot, add parsley. Serves 4.