Traditional scotch broth
Scottish Lamb Soups
Last updated 6/12/2012 12:51:40 AM. Recipe ID 13287. Report a problem with this recipe.
Title: Traditional scotch broth
Categories: Soups/stews, Ethnic, Lamb
Yield: 6 Servings
1 lb Neck of mutton or boiling
2 qt Cold water
1 ts Salt
2 tb Pearl barley
2 tb Yellow split peas
2 tb Dried green peas
2 md Size carrots
3 tb Diced rutabaga
1 md Onion
1/2 sm Cabbage
1 ts Finely chopped parsley
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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