Scottish broth, although it is called broth, is not. In fact, this is a very thick, dense and incredibly delicious soup-puree of pearl barley and peas. A very light soup, despite the rather satisfying ingredients. If you add dry mushrooms instead of ribs, you will get an amazing lean dish.
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 500 gram Pork ribs (smoked)
- 80 gram Pea
- 80 gram Pearl barley
- 4 liters Water
- 1 piece Carrot
- 1 piece Leek
- 2 pieces Celery root
- 1 tablespoon Vegetable oil
- 150 gram Chinese cabbage
- Salt (to taste)
- The mixture of pepper (to taste)
Ingredients
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Instructions
- Before cooking, peas and barley should be soaked separately for 5-6 hours.
- Rinse the pearl barley, pour cold water, bring to a boil, remove the foam, cook over medium heat for 40 minutes.
- Add the peas to the pearl barley and cook for another 30 minutes.
- Grate carrots on a coarse grater, cut leeks into rings, celery into small pieces. Fry the prepared vegetables in vegetable oil, stirring, for 6-7 minutes.
- Cut the ribs into one stone, add to the vegetables, fry for 7-8 minutes.
- Add the fried vegetables and ribs to the soup, season with salt and pepper and cook for another 10 minutes.
- Add the chopped Peking cabbage and cook for another 5 minutes. Let stand under the lid for 20-25 minutes.
- Ready!
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