More Great Recipes: Grain | Main Dish | Pork | Scandinavian


"PARSA" SWEDISH MEAT DISH


User Avatar
Member since 2006
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3 lb. pork butt
1 1/2 lb. pork liver
1 medium onion
1 c. barley
salt and pepper
3 Tbsp. ground allspice


Directions

Cook meat, onions and spices together.


Soak barley overnight.


When meat is cooked, take out and let cool.


Strain the juice the meat is cooked in.


Drain and rinse barley.


Cook the barley in the meat juice.


Add more water as the barley cooks.


Meantime, grind up the meat and when barley is cooked add meat to barley, stirring constantly so not to scorch.


When well heated take off burner.


Serve with eggs and toast for breakfast.


Can be frozen several weeks.


Questions, Comments & Reviews


The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51223 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11879 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!