Tuesday soup

Tisdagssoppa. Sweden

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 tablespoons barley
  • 1 quart pork stock, with bits of pork in it
  • 2 carrots
  • 1 parsnip
  • 1 stick celery
  • 1 small turnip
  • 3 medium-sized potatoes
  • Salt and pepper
  • 12 fl oz milk


    Rinse the barley in cold water, and then cook it in the stock for one hour. Clean the vegetables and cut them in cubes. Add to the stock and barley and simmer for thirty minutes, seasoning with salt and pepper to taste. Stir in the milk, heat gently and serve at once.