“An old butcher shared this recipe with me one day when I muttered that I was indecisive about waht to make for dinner whaile standing at his counter. He looked like he had never missed a meal and said I'd enjoy it. He was a good man to know and provided many tasty treats.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In 6-quart pan with cover, heat oil over medium-high heat. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch).
  2. Remove each batch from pan and set aside.
  3. Add onion and garlic to pan; cook, stirring, for 4 minutes.
  4. Season with salt, cumin, paprika and black pepper.
  5. Stir in sliced rutabaga and carrots; cook for 4 minutes.
  6. Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. Bring mixture to a boil.
  7. Reduce heat to low, cover and cook for 30 minutes.
  8. Stir in cranberries.
  9. Cook for 15 to 20 minutes longer. Remove bay leaves.
  10. Serve in soup bowls.

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