Delicious Traditional Scotch Broth Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is a most wonderful robust-tasting soup, a great warm-up for cold days, definately a meal served with crusty buns. Although this recipe serves 4-6, it may be doubled if desired. Ingredients:
1 lb mutton neck (lamb) |
2 quarts cold water |
2 -3 tablespoons pearl barley, washed |
2 tablespoons dry split yellow peas |
2 tablespoons dried split green peas |
2 medium carrots, chopped large |
2 leeks, cleaned and chopped |
1/2 cup diced rutabaga |
1 medium onion, diced |
1/2 small cabbage, shredded |
1 tablespoon salt, to taste |
pepper |
Directions:
1. Put the mutton, water, salt and WASHED pearl barley into a large stockpot.
2. Bring to a boil very slowly; skim off fat while boiling.
3. Dice all veggies, wash and shred the cabbage; add the veggies to the pot.
4. 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).
5. Add salt and pepper to taste.
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