HOUGH SOUP – serves 6.

1lb Shin of beef
1 onion chopped
1 or 2 leeks chopped
2 carrots grated or diced
small piece swede grated or diced (optional, I prefer it without)
2oz barley
2 or 3 stalks celery (optional) diced small
chopped parsley
salt and freshly ground pepper

Soften vegetables in oil, then lightly brown hough. Add all vegetables except the parsley and enough stock or water to make a nice consistency. Bring to the boil, turn down the heat and simmer for two hours. Take hough out and cut into bite sized pieces, return to soup. Add seasoning to taste and finally add the chopped parsley. If too thick add more stock or water.