Delicious Traditional Scotch Broth Soup - cooking recipe

Ingredients
    1 lb mutton neck (lamb)
    2 quarts cold water
    2 -3 tablespoons pearl barley, washed
    2 tablespoons dry split yellow peas
    2 tablespoons dried split green peas
    2 medium carrots, chopped large
    2 leeks, cleaned and chopped
    1/2 cup diced rutabaga
    1 medium onion, diced
    1/2 small cabbage, shredded
    1 tablespoon salt, to taste
    pepper
Preparation
    Put the mutton, water, salt and WASHED pearl barley into a large stockpot.
    Bring to a boil very slowly; skim off fat while boiling.
    Dice all veggies, wash and shred the cabbage; add the veggies to the pot.
    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 salt and pepper to taste.

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