Traditional Scotish Broth Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1 lbs: Neck of mutton or boiling beef 2 quarts cold water,
1 tsp: Salt,
2 tbsp: Yellow split peas,
2 medium: Size carrots,
3 tbsp: Diced rutabaga,
1/2 small: Cabbage,
Salt and pepper to taste,
DIRECTIONS
2 tbsp: Pearl barley,
2 tbsp: Dried green peas,
2: Leeks,
1 medium: Onion,
1 tsp: Finely chopped parsley,
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
Source from luhu.jp
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
Source from luhu.jp