Scotch Broth - cooking recipe

Ingredients

250 g beef (runner, flank or hough)
50 g barley
25 g dried peas, soaked
2 liters water
2 carrots
100 g turnip
1 small parsnip
small piece of cabbage
1 onion
salt and pepper
chopped parsley

Preparation

Scald the barley and put in pan with meat, peas and water. Bring to a boil and simmer 1 to 1 1/2 hours.
Add diced vegetables except cabbage and parsley.
Season and cook slowly for 1/2 hour or until vegetables are tender.
Add cabbage and boil for 10 minutes. Add parsley and serve.