Traditional scotish broth
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Neck of mutton or boiling beef 2 quarts cold water |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Yellow split peas |
| 2 | mediums | Size carrots |
| 3 | tablespoons | Diced rutabaga |
| ½ | small | Cabbage |
| Salt and pepper to taste | ||
| 2 | tablespoons | Pearl barley |
| 2 | tablespoons | Dried green peas |
| 2 | Leeks | |
| 1 | medium | Onion |
| 1 | teaspoon | Finely chopped parsley |
Directions
INGREDIENTS
DIRECTIONS
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.
Submitted By STEVE HERRICK Submitted By STEVE HERRICK