Traditional Scotch Broth
28
28
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.