Scotch broth with pearl barley, swede and split peas
A classic Scottish winter soup, thick with barley, split peas and root vegetables, cooked on lean lamb neck.
- Time1 hr 30
- LevelEasy
- Costabout £1.13 a head
Ingredients
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Method
- 1
Put the lamb, water, barley and split peas in a large pan. Bring to the boil and skim off any grey scum.
- 2
Turn the heat down, cover and simmer for 45 minutes.
45 min - 3
Add the carrot, swede, leeks and onion. Simmer for 25 minutes until the barley and vegetables are tender.
25 min - 4
Lift out the lamb and shred it with two forks, discarding any fat. Return the meat to the pan.
- 5
Add the cabbage, salt and pepper and cook for 5 minutes.
5 min - 6
Stir in the parsley and serve piping hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.