Preparation Notes
The Pearl Barley will need soaking overnight
Ingredients
For the scouse
- 1 leek washed well and cut into bite sized chunks
- 2 medium onions peeled and cut into bite sized chunks
- 3 medium potatoes peeled and cut into bite sized chunks
- 4 carrots peeled and cut into bite sized chunks
- 2 handfuls pearl barley soaked overnight in cold water or soaked in boiling water for an hour
- 1000ml vegetable stock
- 1 x 410g can butter beans rinsed and drained
- To taste salt and pepper
for the dumplings
- 125g self-raising flour
- 50g vegetable suet
- 1 tbsp onion peeled and very finely chopped
- 2 tsp dried mixed herbs
- To taste salt and pepper
- 100ml very cold water
To Serve
- Herb dumplings
- Pickled red cabbage, or chopped pickled beetroot (optional)
Method
- For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.
- To make the dumplings: Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough.
- Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.
