Scotch Broth Soup Recipe
Scottish Recipe Ingredients:
- 1kg neck of mutton or lamb (my mum sometimes uses chicken)
- 75g pearl barley
- 1 large onion
- 75g split peas or fresh peas
- 1 large leek
- 3 wee neeps (swede rather than turnip)
- 1 swede
- water depending on thickness required - try 2.5 litres
- 3 carrots
- 2 tablespoons of freshly chopped parsley
- salt and pepper
- small cabbage (optional)
1. Pre soak the barley and split peas
2. Chop all the vegetables
3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.
4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
5. Add the remaining vegetables.
6. If used, remove the bone and strip off the meat and return this to the pot.
7. Some people might be tempted to give a dog the bone after making Scotch Broth. However the boiling of the bone weakens it, making it softer and causing fragments to come off when chewed by an animal. This stock bone could cause mouth ulceration, choking or tears to the lining of the stomach wall from bone fragments and cause dogs pain and discomfort.
8. Add parsley before serving. Great with warmed bread rolls.
9. If making a big pot full it'll keep out provided you boil and stir each day. Though to be safe it would probably best be kept in the fridge or individual portions could be freezed and used as needed.
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