Traditional scotish broth

2 Servings

Ingredients

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

Directions

INGREDIENTS

DIRECTIONS

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.

Submitted By STEVE HERRICK Submitted By STEVE HERRICK

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