Lamb and Vegetable Soup (Betasuppe)

Some cooks use lightly-salted mutton or ham, others use fresh beef or mutton. A
combination of salt and fresh meat is my favorite. Remember to soak salted meat in cold
water overnight.

Ingredients:

½ cup (1 ¼ dl) pearl barley
1 parsley root, diced
2 qts. (2 liters) water
Chunk of cabbage sliced,
1 lb. (450 g.) lamb flank
1 thick slice rutabaga, diced
4 carrots
1 cup (200 g.) potatoes
1 small celeriac, diced
1 cup (2 ½ dl) peas, frozen
¼ leek, sliced thin
2 slices lamb or ham, cured

Soak barley overnight. Simmer in the soaking water about 1 hour. In a separate saucepan
cook the lamb until tender, about 30 minutes. Skim thoroughly. Set meat aside, strain the
meat broth, and add to the barley. Add evenly diced vegetables, except peas and potatoes,
and cook 15–30 minutes. Add potatoes and cook another 15 minutes. Add diced, fresh,
and cured meat (preferably cured leg of lamb), and peas. Bring to a boil and let simmer
until peas are tender.