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Ingredients
To make Scotch Broth for 4 you will need:
* 115 g lamb mince, lean
* 25 g cooked pearl barley (this needs about 1 hour to cook, so make sure you do this before you start making the soup).
* 1 large onion(s), chopped finely
* 2 medium carrot(s), chopped finely
* 1 small swede(s), chopped small
* 2 small leek(s), sliced thinly
* 1 pinch salt
* pepper
* 4 tablespoon parsley, chopped, to serve
* lamb or vegetable stock cube
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Instructions
Dry-fry the mince in a large saucepan for 5 minutes, stirring frequently to separate and lightly brown it.
Put the mince in a sieve and pour over hot water to rinse the meat (this saves time on trying to skim the soup of scum which is tricky)
Mix the stock cube with 2 pints of boiled water and add to the pot.
Reduce the heat, add the pearl barley and prepared vegetables and season with salt and pepper.
Cover and leave to simmer gently for 50-60 minutes.
Adjust the seasoning to taste.
Stir in the parsley, ladle into warm soup bowls and serve immediately.
Scotch Broth is a Traditional Scottish soup, great as a winter warmer.
Scotch Broth can be frozen, just split the portions into freezer bags.
Use within 3 months.
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