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Traditional scotch broth

Traditional scotch broth
Main Ingredient: Lamb and Mutton

Course: Various soups and stews

Cuisine: Scottish

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Traditional scotch broth ingredients

  • 1 lb Neck of mutton or boiling
  • -beef
  • 2 qt Cold water
  • 1 t Salt
  • 2 T Pearl barley
  • 2 T Yellow split peas
  • 2 T Dried green peas
  • 2 med Size carrots
  • 2 Leek
  • 3 T Diced rutabaga
  • 1 med Onions
  • 2483527⁄624973141 small Cabbage
  • 1 t Finely chopped fresh parsley

Cooking Traditional scotch broth

1. Salti and pepper to taste put the meat, water, salt and washed pearl barley into a large saucepan.
2. Bring to a boil very slowly and skim.
3. Dicei 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.
4. Add parsley and salt and pepper to taste.


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