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Delicious Traditional Scotch Broth Soup

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


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.

Source: www.food.com