Delicious Traditional Scotch Broth Soup

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READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup diced rutabaga
  • 1
    medium onion, diced
  • 12
    small cabbage, shredded
  • 1
    tablespoon salt, to taste
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DIRECTIONS

  • 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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