Scotch Broth - keep away the winter chill
Below is a MRR and PLR article in category Master Series -> subcategory Recipes.
Scotch Broth - A Cozy Cure for Winter's Chill
Some flavors linger in our minds forever?"a comforting soup, a hearty hotpot, a beloved cake or biscuit. For me, one of those unforgettable flavors is traditional Scotch Broth, lovingly prepared by my aunts during childhood visits.
A Taste of Tradition
While you can adjust the ingredients based on availability, I urge you to include a bit of cabbage or kale. This adds a unique touch to the broth!
Ingredients:
- 1 lb neck of mutton (alternatively, use beef or minced beef)
- About 2 pints of water
- 1-2 oz of barley
- A handful of dried peas, soaked overnight
- 1 medium turnip
- 2 carrots
- 1 leek
- 1 onion
- A small piece of cabbage, winter greens, or kale
- Parsley, salt, and pepper to taste
Method:
1. In a large pan with a sturdy base (a pressure cooker works too), add water, meat, and well-washed barley.
2. Bring to a boil, then add the diced turnip, carrots, chopped leek, finely chopped onion, and peas.
3. Reduce the heat to a gentle simmer and cook slowly for about 90 minutes. Add the cabbage.
4. Before serving, remove the meat (except minced meat), dice it, and return it to the soup.
5. Season with salt and pepper, and sprinkle with chopped parsley.
Serve it hot with homemade bread or a wholemeal scone. Enjoy a warm, comforting taste of Scotland!
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