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Scotch Broth

Ingredients
  Pearl barley 1 Ounce
  Stewing beef/Stewing mutton 8 Ounce
  Water 2 Pint
  Leeks/Onion 3 Ounce, sliced
  Carrot 8 Ounce, diced
  Cabbage 2 Ounce, sliced
  Chopped parsley 1 Tablespoon (To Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Blanch the pearl barley by putting into cold water, bringing to the boil, then pouring the water away.
Put the barley, diced beef or mutton and water into a pan, bring to the boil, skim and simmer gently for 1 hour.
Add the prepared vegetables, except the cabbage, plenty of seasoning and cook for a further 1 1/2 hours.
Add the cabbage and allow another 15 minutes cooking.
Skim off an excess fat from the broth, pour into hot dish or soup cups and garnish with the chopped parsley.
If liked the meat can be left in one piece and removed from the soup and used for a separate dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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