Scottish Soup

Traditional Scottish soup is prepared with vegetables, pearl barley, and lamb meat. As with most one-pot dishes, it is even better when reheated.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 130 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 450 g Meat, lamb, back

  • 2.2 l Water

  • 1 teaspoon Salt, table

  • 50 g Barley, husked

  • 50 g Beans, fresh

  • 1 piece Onion, raw

  • 1 piece Leek

  • 3 pieces Carrot, fresh

  • 1 piece Turnip

  • 2 piece Green, raw

  • 0.25 piece Cabbage, fresh

  • 2 spoons Parsley, fresh

Steps

  1. Wash and dry the meat. Trim off excess fat. Rinse the pearl barley in a sieve under running water and drain. Drain the soaked beans. Peel, wash, and chop the onion. Clean, wash, and chop the leek. Peel, wash, and slice the carrot into rounds. Peel, wash, and dice the turnip. Clean, wash, and slice the celery. Clean, wash, and shred the cabbage.

  2. Pour water into a large pot. Add salt, meat, pearl barley, and beans. Place the pot on the stove and wait for the water to boil. Reduce the temperature so that the liquid simmers gently. Skim off any foam that forms on the surface during cooking with a skimmer.

  3. Partially cover the pot. Let the dish simmer slowly for 2 hours or until the meat becomes tender. After one hour of cooking, add all the vegetables except the cabbage. Add the cabbage 15 minutes before the end of cooking.

  4. After two hours of cooking, remove the meat from the pot and cut it into bite-sized pieces (discard the bones). Return the meat to the pot and cook the dish for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.

  5. Serve the prepared dish in deep bowls, sprinkle with chopped parsley, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 49.15 kcal
  • Fat: 3.37 g
    • Saturated Fat: 1.48 g
  • Carbohydrates: 1.33 g
    • Sugars: 0 g
  • Protein: 2.88 g
  • Fiber: 0.3 g