This is based on a medieval recipe that I have adapted out of all recognition. The cider that I use is the cider that I make; quite dry English-style cider. If you can find Strongbow, that’s the closest mass-market cider you’re going to find. There are lots of craft cideries around the country now, so maybe you can find a local dry cider and support a local cidery
- 1 onion diced
- 2 carrots diced
- 1 small cabbage cored and shredded
- 4 Tbsp butter
- 5 potatoes scrubbed and diced
- 2/3 cup of barley
- Veggie stock to cover
- 1/4 tsp of nutmeg
- either a few strands of saffron of 1/4 tsp turmeric
- 1/4 tsp of Colman’s English mustard (this is more like horseradish power than the mustard we usually find in the US)
- 1/8 tsp ground clove
- 22-24 fl oz of hard cider
Sweat the onion and carrots in the butter until soft
Add everything else and simmer for an hour until the barley is al dente or softer.