Scottish Broth Recipe
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.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Instructions
  1. Before cooking, peas and barley should be soaked separately for 5-6 hours.
  2. Rinse the pearl barley, pour cold water, bring to a boil, remove the foam, cook over medium heat for 40 minutes.
  3. Add the peas to the pearl barley and cook for another 30 minutes.
  4. 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.
  5. Cut the ribs into one stone, add to the vegetables, fry for 7-8 minutes.
  6. Add the fried vegetables and ribs to the soup, season with salt and pepper and cook for another 10 minutes.
  7. Add the chopped Peking cabbage and cook for another 5 minutes. Let stand under the lid for 20-25 minutes.
  8. Ready!
0 0 votes
Article Rating
       

Related posts:

Scottish Broth Recipe Scottish Soup with Smoked Fish Recipe Vegetable Broth with Gnocchi Recipe Chinese Broth with Mushrooms Recipe Vegetable Broth Recipe Scottish Eggs with Ham and Anchovies Recipe Scottish Multi-Grain Bread “Struan” Recipe Soup on Chicken Broth ” For Adults” Recipe Broth for all Occasions Recipe Sour Soup on Chicken Broth Recipe Chicken Stewed in Chinese Broth Recipe Soup on Chicken Broth “For Adults” Recipe