Scots broth

8 servings

Ingredients

QuantityIngredient
2poundsMutton neck
1Knuckle bone
1largeOnion; sliced
3tablespoonsBarley
1smallCabbage; shredded
150gramsPeas or 1/2 cup split peas
3Carrots; diced
2mediumsWhite turnips; diced
2tablespoonsParsley; chopped
White part of 1 large leek; diced
5pintsWater
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.