Scotch broth
140 min391 kcal each
Scotland's lamb and barley soup with split peas and root vegetables — a meal in a bowl.
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Plan this recipeIngredients
for 6 servings- Lamb shoulder, in chunks500 g
- Pearl barley100 g
- Split peas, dry75 g
- Carrots2 piece
- Swede or turnip300 g
- Leeks200 g
- Onion1 piece
- White cabbage200 g
- Fresh parsley15 g
- Water2½ l
- Salt2 tsp
- Black pepper½ tsp
Method
Prep 20 min · cook 120 min- Put the lamb in a large pot with the water, bring to the boil and skim.
- Add the rinsed barley and split peas and simmer for 1 hour.
- Lift out the lamb, cut the meat off any bone into small pieces and return it.
- Add the diced carrots, swede and onion and the sliced leeks and simmer for 40 minutes.
- Add the shredded cabbage for the last 10 minutes, season, and serve scattered with parsley. It keeps for 4 days.
Nutrition
per servingCal
391
Protein
20g
Carbs
36g
Fat
19g
Of 7.5g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 7.9g is saturated.
