Traditional Scotch Broth Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 medium: Size carrots,
2: Leeks,
3 tbsp: Diced rutabaga,
1 medium: Onion,
1/2 small: Cabbage,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp