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Title: Traditional Scotch Broth
Categories: Soup Scotland Lamb
Yield: 6 Servings

1lbNeck of mutton or boiling beef
2qtCold water
1tsSalt
2tbPearl barley
2tbYellow split peas
2tbDried green peas
2mdSize carrots
2 Leeks
3tbDiced rutabaga
1mdOnion
1/2smCabbage
1tsFinely 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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