Traditional Scotch Broth Recipe

Step 1

Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. 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 parsley and salt and pepper to taste.

Posted by Gavin Davies. Courtesy of Fred Peters.

Things You'll Need

  • 1lb Neck of mutton or boiling
  • -beef
  • 2qt Cold water
  • 1ts Salt
  • 2tb Pearl barley
  • 2tb Yellow split peas
  • 2tb Dried green peas
  • 2md Size carrots
  • 2 Leeks
  • 3tb Diced rutabaga
  • 1md Onion
  • 1/2sm Cabbage
  • 1ts Finely chopped parsley
  • Salt and pepper to taste

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