Ingredients

  • 1 pound top round of beef
  • 6 cup cold water
  • 2 teaspoons salt
  • 1/4 cup fine barley
  • 1/4 cup green split peas
  • 8 peppercorns
  • 2 medium onions, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 tablespoon chopped parsley
  • Directions

    Combine cold water, top round cut in small pieces and salt in a 4-quart soup pot. Bring to a boil slowly, skim thoroughly and add barley, split pees and peppercorns. Cover and simmer gently for 1½ hours. Add chopped onions, carrots and celery and simmer ½ hour longer, stirring frequently.To serve, sprinkle with chopped parsley. Storing overnght in the refrigerator improves flavor.

    Serves 5 to 6

    Have You Made This?

    Let us know how your recipe turned out

    Buy Tickets What to See Calendar Shop Restaurant Donate Membership
    Estate Hours

    Open today from 9:00 am – 4:00 pm

    iconDirections & Parking
    buy tickets online & save