Blanch the barley by pouring on boiling water, leasing it a minute or two then straining it.
Cut the meat into neat pieces.
Put into the pressure cooker with the water and barley.
Put on the lid and bring steadily to pressure.
Lower heat and look for 20 minutes.
Cool the pan under water and hen pressure has dropped open the lid.
Open the cooker and add the diced vegetables, sliced cabbage and seasoning.
Replace the lid.
Bring up to pressure again, lower the heat and cook for a further 5 minutes.
Put the chopped parsley into a tureen, pour in the broth (after skimming off any superfluous fat).
If the meat is left in, this soup can be served  as a substantial main dish. Or the meat can be served as a separate course.

Ingredients:

1 oz. pearl barley
3 oz. onionsor leeks, sliced
8 oz. stewing beef
4 oz. sliced cabbage
Salt
Pepper
8 oz. diced capot
1 pint water
1 tablespoon chopped parsky

Cooking time: 12- 25 minutes