Scotch Broth

11 ingredients
4 steps

Ingredients

  • 250 g beef (runner, flank or hough)
  • 50 g barley
  • 25 g dried peas, soaked
  • 2 liters water
  • 2 carrots
  • 100 g turnip
  • 1 small parsnip
  • small piece of cabbage
  • 1 onion
  • salt and pepper
  • chopped parsley

Directions

  1. 1
    Scald the barley and put in pan with meat, peas and water. Bring to a boil and simmer 1 to 1 1/2 hours.
  2. 2
    Add diced vegetables except cabbage and parsley.
  3. 3
    Season and cook slowly for 1/2 hour or until vegetables are tender.
  4. 4
    Add cabbage and boil for 10 minutes. Add parsley and serve.

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