Traditional scotch broth

6 servings

Ingredients

Quantity Ingredient
1 pounds Neck of mutton or boiling beef
2 quarts Cold water
1 teaspoon Salt
2 tablespoons Pearl barley
2 tablespoons Yellow split peas
2 tablespoons Dried green peas
2 mediums Size carrots
2 Leeks
3 tablespoons Diced rutabaga
1 medium Onion
½ small Cabbage
1 teaspoon Finely chopped parsley

Directions

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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