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Print Recipe
Scottish Broth Recipe
Scotch broth, even though it is called the broth, is not. In fact, it is a very thick, dense and incredibly delicious soup-soup of pearl barley and peas. Very light soup, despite the rather nourishing ingredients. If instead of ribs add dry mushrooms, it will be an amazing Lenten dish.
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Before cooking peas and barley should be separately soaked for 5-6 hours.
    Before cooking peas and barley should be separately soaked for 5-6 hours.
  2. Barley wash cover with cold water, bring to boil, remove the foam, cook on medium heat for 40 minutes.
    Barley wash cover with cold water, bring to boil, remove the foam, cook on medium heat for 40 minutes.
  3. Add peas to barley and cook for another 30 minutes.
    Add peas to barley and cook for another 30 minutes.
  4. Grate carrots on a large grater, cut leeks into rings, celery-into small pieces. Prepared vegetables fry in vegetable oil, stirring, 6-7 minutes.
    Grate carrots on a large grater, cut leeks into rings, celery-into small pieces. Prepared vegetables fry in vegetable oil, stirring, 6-7 minutes.
  5. Ribs of the cut into on one bone, add to vegetables, fry 7-8 minutes.
    Ribs of the cut into on one bone, add to vegetables, fry 7-8 minutes.
  6. Add the fried vegetables and ribs to the soup, add salt and pepper and cook for another 10 minutes.
    Add the fried vegetables and ribs to the soup, add salt and pepper and cook for another 10 minutes.
  7. Add chopped Chinese cabbage and cook for another 5 minutes. Allow to stand, covered for 20-25 minutes.
    Add chopped Chinese cabbage and cook for another 5 minutes.
Allow to stand, covered for 20-25 minutes.
  8. Ready!
    Ready!

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