Recipe

Scotch Broth Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 1 year ago A heart soup from my niece-in-law who hails from Scotland. She uses mutton which I can't abide so I just substitute beef. This is best served the day after preparation with crusty bread and lot of black pepper. Prep:15m Cook:120m Servings:10	Lacrenshaw
	easy

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chefelaine

Ingredients

1 pound flank of mutton OR beef

1 14-ounce can beef broth OR 1 "stock" cube

2 pints water

1 ounce barley

pepper and salt, to taste

1 medium turnip, diced

1 leek, chopped

1 ounce green peas

1 medium carrot, grated

2 medium potatoes, grated (adds body to the soup)

2 teaspoons fresh parsley

Directions

Place meat, water, salt to taste and well-washed barley into a large pot.

Bring to a boil.

Skim the froth from the pot (barley froths when it cooks).

Add pepper to taste, the turnip, leek and peas.

Simmer for around 2 hours or until barley is tender.

Half hour before serving, add the grated carrot and potatoes.

Simmer for 10 minutes to cook potatoes.

Remove meat from pot and bone it.

Return meat to soup.

Add parsley.

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Comments

chefelaine 1 year ago said:
Lovely recipe, Lorrain, and high FIVE to you!

Just a tip, if you don't mind --- if you don't like the taste of mutton, you can marinate it in milk for 8 to 12 hours in the fridge before making the soup. The milk cuts down the strong taste of the mutton, and makes it superbly tender.
Have a great day, and happy cooking! :+D

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