Home -> [Lamb & Mutton, Scottish, Soups & Stews, Western European] -> [Traditional scotch broth Recipe]
Traditional scotch broth
Artist:
_
Yield:
6
Categories:
Lamb & Mutton, Scottish, Soups & Stews, Western European
Rating:
0
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Ingredients:
1
lbs
Neck of mutton or boiling
-beef
2
quart
Cold water
1
tsp
Salt
2
tbsp
Pearl barley
2
tbsp
Yellow split peas
2
tbsp
Dried green peas
2
med
Size carrots
2
Leeks
3
tbsp
Diced rutabaga
1
med
Onion
1/2
small
Cabbage
1
tsp
Finely chopped parsley
Procedures:
1
Salt and pepper to taste put the meat, water, salt and washed pearl barley into a large saucepan.
2
Bring to a boil very slowly and skim.
3
Dice the vegetables and wash and shred the cabbage and add to the pan.
4
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.
5
Add parsley and salt and pepper to taste
