Title: Traditional Scotch Broth
Categories: Soup Scotland Lamb
Yield: 6 Servings

1	lb	Neck of mutton or boiling beef
2	qt	Cold water
1	ts	Salt
2	tb	Pearl barley
2	tb	Yellow split peas
2	tb	Dried green peas
2	md	Size carrots
2		Leeks
3	tb	Diced rutabaga
1	md	Onion
1/2	sm	Cabbage
1	ts	Finely chopped parsley

Salt and pepper to taste

Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste.

Posted by Gavin Davies. Courtesy of Fred Peters.

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