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Scotch Broth With Pearl Barley

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Ingredients
  Carrots 175 Gram, cut into small dice
  Chopped parsley 1 Tablespoon
  Leeks 2 , thinly sliced
  Onions 2 , sliced
  Pearl barley 50 Gram
  Salt To Taste
  Pepper To Taste
  Mutton 350 Gram, cut into pieces (Scrag End)
  Turnip 175 Gram, cut into small dice
  Water 1 Liter (Adjust Quantity As Needed)
Directions

Put the mutton into a pan, cover with cold water and bring to the boil.
Remove any scum.
Add the rest of the ingredients except for the parsley.
Bring to the boil again and transfer to the Slo cooker.
Cook for the recommended time.
Lift out the bones, trim off the meat and return to the broth.
Adjust seasoning if necessary.
Sprinkle with parsley just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.39375
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1167 Calories from Fat 383

% Daily Value*

Total Fat 43 g65.5%

Saturated Fat 17.4 g87.2%

Trans Fat 0 g

Cholesterol 234.5 mg78.2%

Sodium 928.7 mg38.7%

Total Carbohydrates 120 g39.9%

Dietary Fiber 21.6 g86.4%

Sugars 40.9 g

Protein 80 g159.3%

Vitamin A 730.1% Vitamin C 217.5%

Calcium 43.1% Iron 89.9%

*Based on a 2000 Calorie diet

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Scotch Broth With Pearl Barley Recipe