Cottage Broth (Irish)

Variously known as cottage broth, farm broth, or farmhouse soup, this basic restorative was typically constructed with odds and ends of whatever vegetables, dried or fresh, could be found in the house, and can be made with either beef or lamb. The early-twentieth-century Northern Irish cooking teacher Florence Irwin noted that "This used to be the peasants' Christmas dinner, perhaps the only day in the year on which fresh meat was eaten."

½ lb beef shank, brisket, stewing beef, or stewing lamb, boneless, cut into small cubes (250 g)
¼ cup pearl barley (50 g)
¼ cup dried green split peas or marrowfat peas (50 g), soaked overnight
1 carrot, chopped
1 onion, chopped
1 small rutabaga or white turnip, chopped
1 stalk celery, chopped
sea salt
black pepper, freshly ground
1 Tbsp. fresh parsley, minced

Combine the beef or lamb, barley, and split peas in a large pot with 6 cups (1.5 L) of water. Bring to a boil over high heat, then reduce the heat to low, skim off any foam that rises to the surface, and simmer, covered, for 1 hour.

Add the carrot, onion, rutabaga or turnip, celery, and salt and pepper to taste. Continue cooking, partially covered, for 1½ hours or until the meat is very tender, the vegetables are very soft, and the liquid has reduced by about one-third.

Stir in the parsley and adjust the seasoning if necessary.

Makes 6-8 servings.