Scots broth
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mutton neck |
| 1 | Knuckle bone | |
| 1 | large | Onion; sliced |
| 3 | tablespoons | Barley |
| 1 | small | Cabbage; shredded |
| 150 | grams | Peas or 1/2 cup split peas |
| 3 | Carrots; diced | |
| 2 | mediums | White turnips; diced |
| 2 | tablespoons | Parsley; chopped |
| White part of 1 large leek; diced | ||
| 5 | pints | Water |
| Salt and pepper to taste | ||
Directions
Trim off neck fat and chop into cutlets.
Bring meat to boil with 10 cups of water in a large saucepan.
Skim off any scum, season to taste.
If using split peas, add now and simmer gently for 1 hour.
Add fresh peas (if being used), carrot, onion, leek, turnip, and barley.
Cover and simmer for 20 minutes, then add cabbage and check seasoning.
Add parsley 3 minutes before serving.
Serve each diner a cutlet with the hot broth.
Converted by MC_Buster.
NOTES : A traditional soup with many variations. This one is mutton. A delicious accompaniment is Skirlie (Mealie pudding) dumplings Converted by MM_Buster v2.0l.