Recipes for Shabbat
Sauté carrots, onions and parsnips in the margarine
for 15 minutes. Add water, bring to a boil and stir in barely, salt
and pepper. Cook over low heat for 1 1/2 hours. Keep
stirring. Add more water if necessary. Sprinkle with
Variations: To make barley-lentil, barley-pea, barley-potato or barley-mushroom soup, simply add 1/2 to 1 cup of the desired ingredient and 2 to 3 cups extra water per cup of lentils, peas, potatoes or mushrooms. The taste and texture of each blends very nicely with the barley.
In a very large sauce pan, sauté sliced onions in oil Add beef and brown. Stir in the tomatoes, celery, carrots, parsnips and green pepper. Add water, lentils, salt and pepper. Cover and continue cooking over low heat about 2 to 3 hours. Tastes even better rewarmed the next day. Served with fresh bread or rolls, this soup is a meal by itself.
Boil bones briefly to remove foam. Pour off water. Put all ingredients into a pot and bring to a boil in 6 cups water. Cook gently for 3 hours. DON'T worry if you don't have all the vegetables. It's still good if one or two are left out.