TRADITIONAL SCOTCH BROTH

07.09.2008 | Author: Cook | Posted in Barley
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TRADITIONAL SCOTCH BROTH


Servings: 6
Ingredients: 

  • 1 lb Neck of mutton or boiling
    • 

  • -beef
    • 

  • 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
    • 

  • 2    Leeks
    • 

  • 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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