Adapted for kosher cooking from “THE PURPOSEFUL COOK; Soup, Wonderful and Warming: Begin With (!) Lamb Bones”. Published in the New York Times on October, 28 1992. Recipe by Jacques Pepin.
- About 1 3/4-pounds lamb bones
- 3 quarts cold water
- 1 cup pearl barley
- 1 large carrot cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 white or yellow turnip cut into 1/2-inch pieces (about 2 cups)
- 1 leek cleaned and cut (green leaves included) into 1-inch pieces (about 2 cups)
- 2 ribs celery cut into 1-inch pieces (about 1 1/2 cups)
- 1 onion peeled and cut into 1-inch pieces (about 1 1/2 cups)
- 12 ounces of cabbage cut into 2-inch pieces (about 5 cups)
- 1/2 teaspoon freshly ground black pepper
- Place the bones and water in a large saucepan or stockpot and bring to a boil over high heat. At the boil, skim off and discard any residue that rises to the surface of the water and continue to do so for the next 5 minutes. Then reduce the heat to low, cover and cook for 1 hour.
- Skim again and discard any surface fat and scum. Add the barley and bring to a boil. Cover and cook over low heat for 45 minutes.
- Using tongs or a skimmer, remove the bones from the pot and set them aside. Add the remaining ingredients to the pot and bring the mixture to a boil. Boil gently, covered, for 30 minutes. Meanwhile, when the reserved bones are cool enough to handle, pick any meat from them and add it to the pot.