FROM DANCE WRITER ROBERT JOHNSON
RECIPE ADAPTED FROM ROOTING FOR FOOD: NUTRITIOUS FINNISH VEGETABLE RECIPES FROM THE LEAN WAR YEARS BY RAILI GARTH AND KAARINA BROOKS
SERVES:
8+
PREP TIME:
20 MIN
TOTAL TIME:
60 MIN
INGREDIENTS
3 Large Onions, minced
¼ cup Pearl Barley
4 tablespoons Butter or Vegetable Oil
8-9 cups Water
2 Carrots, peeled and diced
½ Rutabaga, peeled and diced
3 medium Potatoes, peeled and diced
2 tsp salt
¼ cup Pearl Barley
4 tablespoons Butter or Vegetable Oil
8-9 cups Water
2 Carrots, peeled and diced
½ Rutabaga, peeled and diced
3 medium Potatoes, peeled and diced
2 tsp salt
DIRECTIONS
Melt butter in a soup pot, and on a medium-low flame brown onions together with pearl barley.
Add water, carrots, and rutabaga, raise heat and bring to a boil. Cook for 10 minutes.
Add potatoes. Cook for another 10 minutes. Add salt, and serve.
