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Title: Traditional Scotch Broth
Categories: Soup Scotland Lamb
Yield: 6 Servings
1 | lb | Neck of mutton or boiling beef |
2 | qt | Cold water |
1 | ts | Salt |
2 | tb | Pearl barley |
2 | tb | Yellow split peas |
2 | tb | Dried green peas |
2 | md | Size carrots |
2 | Leeks | |
3 | tb | Diced rutabaga |
1 | md | Onion |
1/2 | sm | Cabbage |
1 | ts | Finely chopped parsley |
Salt and pepper to taste
Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste.
Posted by Gavin Davies. Courtesy of Fred Peters.
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