Soup Hotch-Potch

Ingredients

• 3 oz. pearl barley
• 1 small cabbage
• 2 carrots
• 2 onions
• 1 small turnip
• parsley and herbs
• 2 oz. butter
• 3 qts. of water
• pepper and salt to taste

Method

1. 1

   Put the barley on the fire in the water, scrape 1 of the carrots and put it aside in a little of the water.

2. 2

   Chop all the rest of the vegetables fine, and when the water boils put them in with the butter and seasoning.

3. 3

   There should be enough vegetables to make the soup thick.

4. 4

   Boil the soup for 2 hrs., then put in the scraped carrot and boil another 0.5 hr.

5. 5

   Serves 8.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 125. The excerpt below is the record exactly as published.

SOUP HOTCH-POTCH.— Prepare 3 oz. pearl barley, 1 small cabbage, 2 carrots, 2 onions, 1 small turnip, parsley and herbs, 2 oz. butter, 3 qts. of water, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.