World Flavors Cookbook

Scotch Broth

A hearty, thick soup made from mutton or lamb, pearl barley, and a variety of root vegetables.

Cuisine: Scotland

Ingredients

• 500g lamb neck or shoulder
• 1/2 cup pearl barley
• 1/2 cup dried split peas (soaked)
• 2 carrots, 1 turnip, 1 leek
• Salt and pepper

Instructions

1. Simmer meat in a large pot of water for 1 hour.
2. Add barley and split peas.
3. Finely dice the vegetables and add to the pot.
4. Simmer for another hour until the broth is thick and the meat is tender.
5. Season well and serve hot.