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 Scottish Broth Recipe
Scottish broth, although it is called broth, is not. In fact, this is a very thick, tender and incredibly delicious soup of pearl barley and peas.
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Scottish Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Scottish Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Rinse the pearl barley, pour cold water, bring to a boil, remove the foam, cook over medium heat for 40 minutes.
    Rinse the pearl barley, pour cold water, bring to a boil, remove the foam, cook over medium heat for 40 minutes.
  2. Add the peas to the pearl barley, cook for another 30 minutes.
    Add the peas to the pearl barley, cook for another 30 minutes.
  3. Grate the carrots on a coarse grater, cut the onion into rings, celery into small pieces. Fry the prepared vegetables in vegetable oil, stirring, for 6-7 minutes.
    Grate the carrots on a coarse grater, cut the onion into rings, celery into small pieces. Fry the prepared vegetables in vegetable oil, stirring, for 6-7 minutes.
  4. Cut the ribs into one bone, add to the vegetables and fry for 7-8 minutes.
    Cut the ribs into one bone, add to the vegetables and fry for 7-8 minutes.
  5. Add the fried vegetables together with the ribs to the soup, season with salt and pepper, cook for another 10 minutes.
    Add the fried vegetables together with the ribs to the soup, season with salt and pepper, cook for another 10 minutes.
  6. Add chopped Peking cabbage, cook for another 5 minutes. Let stand under the lid for 20-25 minutes.
    Add chopped Peking cabbage, cook for another 5 minutes. Let stand under the lid for 20-25 minutes.
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