Best Scottish Broth

Best Scottish Broth - Scotch Broth.

This soup is so nourishing and filling that it is a meal in itself. It has always been popular with Scottish crofters and farming families.

One (450 g) neck of mutton.
Four pints (2.25 litres) of cold water.
Two ounces (50 g) of pearl barley, washed.
Two ounces (50 g) of dried peas, soaked overnight.
Two carrots.
Two leeks.
One small turnip.
One onion.
One stick of celery.
Salt and pepper.
Half a small cabbage, shredded.
A sprig of parsley.

Put the meat into a large saucepan. Cover with cold water. Add the salt, pearl barley, and peas. Bring to the boil. Skim off any scum that rises to the surface. Dice the carrots, leeks, turnip, onion and celery, and add to the pan. Season with salt and pepper. Bring to the boil, cover, and simmer for two and half hours. Add the shredded cabbage and cook for a further twenty minutes. Adjust the seasoning. Garnish with chopped parsley before serving. Serves 6-8. Scottish Cooking.