Check all the Clans that have DNA Projects. If your Clan is not in the list there's a way for it to be listed.
Glenora Single Malt Whisky

Electric Scotland's Classified Directory An amazing collection of unique holiday cottages, castles and apartments, all over Scotland in truly amazing locations.
Scottish Review

Click here to get a Printer Friendly Page

Scotch Broth (2)


This is surely one of the world’s greatest soups! Inter-change the vegetables and meat at will but do not leave barley off your list of ingredients. Scotch Broth has been called "the porridge of the evening" in so far as saying that it is good rib-sticking stuff that can be a great meal on its own.

Ingredients

╝lb pearl barley
╝lb dried peas
Żlb mutton or braising beef steak
water
2 tablespoons salt
3 leeks
3 carrots
1 turnip (swede)
1 small white cabbage or 5-6 leaves of kale
1 onion
1oz parsley
A little black pepper

Directions
Before going to bed soak the barley and dried peas in water. It doesn’t really matter what the temperature of the water is but I prefer to set the barley and peas going in boiling water.

The next day place the beef in a saucepan, cover with cold water add the salt and bring to the boil. Simmer gently for about an hour. Whilst the meat is cooking chop up the carrots and turnip into small cubes. Also chop the onion, leeks and cabbage (or kale) finely. Add the soaked barley and peas to the boiling mutton or beef and then add the prepared vegetables and allow the mixture to simmer for a further hour. If the level of the liquid should fall too low add extra boiling water.

Fifteen minutes before the end of the second hour add the chopped fresh parsley together with a little freshly ground black pepper.

The broth can be served straight away but tastes even better upon re-heating the next day so never make small quantities of Scotch broth, always plan on two days worth. It is said that in some households the broth pot is constantly on the stove and is merely added to as required. Personally I prefer my broth during the winter months only but that is perhaps just a modern taste.

Return to Recipe Index Page

 


This comment system requires you to be logged in through either a Disqus account or an account you already have with Google, Twitter, Facebook or Yahoo. In the event you don't have an account with any of these companies then you can create an account with Disqus. All comments are moderated so they won't display until the moderator has approved your comment.

comments powered by Disqus

Quantcast