VEGETABLE SOUP WITHOUT MEAT
1/4 cup onions
1/4 cup celery
1/2 cup carrots
1/2 cup white turnips
1/2 cup leeks
1/2 cup cabbage
1/2 cup barley soaked in water.
Cut vegetables into small pieces and mix them.
Fry in four tablespoons of oil until a light brown,
stirring constantly. Then add 1 1/2 quarts of hot
water and the soaked barley. Cook slowly for 4
hours. Serve very hot.
Thursday, February 6, 2014
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