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Traditional Scotch Broth

 

28

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

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

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

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 473% of calories 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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