SCOTCH BROTH
Scotch broth soup is perfect anytime. You just need lamb fillet, carrots and turnip it is really good to taste. To add more unique style adds parsley and sprinkle on the top of the soup. It is ready to eat in just 45 minutes. Serve it after it cooked. You will enjoy this soup every moment!
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the barley for 4 hours in 5 tablespoon cold water. Drain. Place the lamb in a 9 cup bowl.
- Add the hot water and barley. Cover with a plate and cook on Full for 4 minutes. Skim. Add the prepared vegetables and salt and pepper to taste.
- Cover as before and cook for about 25 minutes until the barley is soft. Allow to stand for 5 minutes. Ladle into warmed soup bowls and sprinkle each thickly with parsley.
INGREDIENTS
- 2 tablespoons pearl barley
- 250 grams neck of lamb fillet, cut into bite-sized cubes
- 1.2 litres hot water
- 1 large onion, chopped
- 1 carrot, cut into small cubes
- 2 tomatoes, sliced
- 1 small turnip, cut into small cubes
- 1 small leek, shredded Salt and freshly ground black
- Pepper
- Chopped parsley
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