Scotch Broth Soup
Over a year ago
11,434 views
Ingredients
- 1kg Neck of mutton or lamb (chicken can be used)
- 75g Pearl barley
- 1 large Onion - chopped
- 75g Split peas or fresh peas
- 1 Large leek- chopped
- 3 wee neeps (turnips)
- 1 Swede
- 2.5 litres Water -depending on thickness required
- 3 carrots chopped
- 2tbs freshly chopped parsley
- To taste Salt &, Pepper
- 1 small cabbage (optional)
Accompaniment
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Description
Often I'd come home from playing rugby cold and covered in mud. My mum used to make me some Scotch broth soup to warm me up.
Method
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1
Instructions
Pre soak the barley and split peas and chop all the vegetables.
Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.
After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
Add the remaining vegetables.
If used, remove the bone and strip off the meat and return this to the pot.
Give the dog the bone once it's cooled!
Add parsley before serving. Great with warmed bread rolls.
If making a big pot full it'll keep out provided you boil and stir each day.
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Hi Kenny - tried your recipe - very tasty! However it has done absolutely nothing for my rugby playing skills! Is this exaggeration on your part, or is it the shape of the ball that's beating me? Coming from Argyll, I'm better at eating soup than playing rugby!