Scotch Barley Soup

• About 1 3/4-pounds lamb bones with most of the fat removed
• 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 incuded) 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)
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• Worcestershire sauce, for garnish (optional)

1. Place the bones and water in a large saucepan or stockpot and bring to a boil over high heat.
2. 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.
3. Then reduce the heat to low, cover and cook for 1 hour.
4. Skim again and discard any surface fat and scum.
5. Add the barley and bring to a boil.
6. Cover and cook over low heat for 45 minutes.
7. Using tongs or a skimmer, remove the bones from the pot and set them aside.
8. Add the remaining ingredients to the pot and bring the mixture to a boil.
9. Boil gently, covered, for 30 minutes.
10. Meanwhile, when the reserved bones are cool enough to handle, pick any meat from them and add it to the pot.
11. Serve the soup in large bowls, sprinkling each serving with a little Worcestershire sauce, if desired.

cold water, pearl barley, carrot, white, celery, onion, cabbage, salt, freshly ground black pepper, worcestershire sauce

Taken from cooking.nytimes.com/recipes/11241 (may not work)