Scotch Broth – Scottish Barley Soup

Bring 1 1/2 liters of water to a boil, pour in the washed meat and boil briefly. Skim, season with salt, cook at low temperature for about 20 minutes. In the meantime, remove the peel from the turnips, rinse and cut into cubes. Stir the sugar with 1/2 liter of water and pour it over the diced turnips to soften the strong flavor. Remove the peel from the carrots, rinse and grate coarsely, clean the leeks, rinse and cut into rings.

Set aside a soup tase full of each of the carrots and leeks. Drain the rutabagas and add all the vegetables to the meat with the rolled barley.

Cover and simmer on low for 1 1/2 hours. Skim occasionally. Then remove the meat from the bones and cut into cubes.

Add to the soup with the vegetables set aside and steep more than make for another 10 min. Season heartily with pepper and bring to the table hot.

Notes (*1) : Source Essen & Trinken 12/83

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