Scotch Broth

• 450g Lamb, Neck or Shoulder
• 450g Beef, Brisket or Stewing
• 50g Pearl Barley
• 1 small Carrot, diced
• 1/2 small Turnip, diced
• 1/4 Cabbage, shredded
• 1 Onion or Leek, diced or shredded
• Seasoning
• 2.4 litres Water
• Parsley, chopped
• Optional a handful of fresh/frozen Peas

Scald the barley (with boiling water) and put in a  large pan with the meat and cold water.

Bring to boiling point and simmer for 1 hour.

Add all the vegetables except the cabbage and peas.

Add seasoning and cook for 2 hours.

10 minutes before serving, add the cabbage and fresh/frozen peas, if used. Add the parsley and serve

Tips

Fresh Peas are a recent addition and give a freshness to the soup. These may be omitted or dried peas could be used instead; although you should add dried peas with the barley.

Alternative seasonal vegetables that you have to hand may be used, such as green beans, cauliflower or a small parsnip.

If you have no pearl barley in the house rice may be used instead.