Beef Scotch Broth
|Pearl barley||1 Ounce|
|Onions/Leeks||3 Ounce, sliced|
|Stewing beef||8 Ounce|
|Swede||8 Ounce, diced|
|Cabbage||4 Ounce, sliced|
|Carrot||8 Ounce, diced|
|Chopped parsley||1 Tablespoon|
Blanch the barley by pouring on boiling water, leaving it a minute or two then straining it.
Cut the meat into neat pieces.
Put into the pressure cooker with the water and barley.
Put on the lid and bring steadily to pressure.
Lower heat and cook for 20 minutes.
Cool the pan under water and when pressure has dropped open the lid.
Open the cooker and add the diced vegetables, sliced cabbage and seasoning.
Replace the lid.
Bring up to pressure again, lower the heat and cook for a further 5 minutes.
Put the chopped parsley into a tureen, pour in the broth (after skimming off any superfluous fat).
If the meat is left in, this soup can be served as a substantial main dish.or the meat can be served as a separate course.