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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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A heart soup from my niece-in-law who hails from Scotland. She uses mutton which I can't abide so I just substitute beef. This is best served the day after preparation with crusty bread and lot of black pepper. Ingredients:
1 pound flank of mutton or beef |
1 14-ounce can beef broth or 1 stock cube |
2 pints water |
1 ounce barley |
pepper and salt, to taste |
1 medium turnip, diced |
1 leek, chopped |
1 ounce green peas |
1 medium carrot, grated |
2 medium potatoes, grated (adds body to the soup) |
2 teaspoons fresh parsley |
Directions:
1. Place meat, water, salt to taste and well-washed barley into a large pot.
2. Bring to a boil.
3. Skim the froth from the pot (barley froths when it cooks).
4. Add pepper to taste, the turnip, leek and peas.
5. Simmer for around 2 hours or until barley is tender.
6. Half hour before serving, add the grated carrot and potatoes.
7. Simmer for 10 minutes to cook potatoes.
8. Remove meat from pot and bone it.
9. Return meat to soup.
10. Add parsley.
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