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Traditional Scotch Broth

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

2 hrs

Ready

3 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound mutton
neck of, or boiling beef
*
2 quarts water
cold
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1 teaspoon salt
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2 tablespoons pearl barley
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2 tablespoons yellow split peas
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2 tablespoons green peas
dried
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2 medium carrots
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2 each leeks
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3 tablespoons rutabaga (swede)
diced
1 medium onions
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½ small cabbage
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1 teaspoon parsley leaves
finely chopped
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
453.6 g mutton
neck of, or boiling beef
*
2 quarts water
cold
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5 ml salt
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3E+1 ml pearl barley
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3E+1 ml yellow split peas
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3E+1 ml green peas
dried
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2 medium carrots
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2 each leeks
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45 ml rutabaga (swede)
diced
1 medium onions
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0.5 small cabbage
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5 ml parsley leaves
finely chopped
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1 x salt and black pepper
to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 473% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 415mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 4g
Vitamin A 70% Vitamin C 7%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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