Irish Bacon Broth

A hearty meal in a soup bowl. The bacon hock contributes flavor and some meat to this dish, but it may be salty so remember to taste and add extra salt only if required. Traditionally, the cabbage is simply trimmed and quartered, although it may be sliced if you prefer.

Ingredients:
1 bacon hock, about 900 gr (2 lb)
75 gr (3 oz) (⅓ cup) pearl barley
75 gr (3 oz) (⅓ cup) lentils
2 leeks, sliced, or onions, diced
4 carrots, diced
200 gr (7 oz) swede (rutabaga), diced
3 potatoes, diced
small bunch of herbs (thyme, parsley, bay leaf)
1 small cabbage, trimmed and quartered or sliced
salt and ground black pepper
chopped fresh parsley, to garnish
brown bread, to serve

Directions:

Soak the bacon in cold water overnight. Next morning, drain, put into a large pan and cover with cold water, Bring to the boil and skim off any scum. Add the barley and lentils. Bring back to the boil and simmer for 15 minutes.

Add the vegetables, some black pepper and the herbs. Bring back to the boil, reduce the heat and simmer gently for 1½ hours, or until the meat is tender.

Lift the bacon hock from the pan with a slotted spoon. Remove the skin, then take the meat off the bones and break it into bite-size pieces. Return to the pan with the cabbage. Discard the pan with the cabbage. Discard the herbs and cook for a little longer until the cabbage is cooked to your liking.

Adjust the seasoning and ladle into serving bowls, garnish with parsley and serve with freshly baked brown bread. Serves 6-8.