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Delicious Traditional Scotch Broth Soup

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“This is a most wonderful robust-tasting soup, a great warm-up for cold days, definately a meal served with crusty buns. Although this recipe serves 4-6, it may be doubled if desired.”
READY IN:
2hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb mutton neck (lamb)
  • 2 quarts cold water
  • 2 -3 tablespoons pearl barley, washed
  • 2 tablespoons dry split yellow peas
  • 2 tablespoons dried split green peas
  • 2 medium carrots, chopped large
  • 2 leeks, cleaned and chopped
  • 12 cup diced rutabaga
  • 1 medium onion, diced
  • 12 small cabbage, shredded
  • 1 tablespoon salt, to taste
  • pepper

Directions

  1. Put the mutton, water, salt and WASHED pearl barley into a large stockpot.
  2. Bring to a boil very slowly; skim off fat while boiling.
  3. Dice all veggies, wash and shred the cabbage; add the veggies to the pot.
  4. Bring the soup back to a boil again, and simmer very gently until the meat is cooked, and the peas are tender (about two hours).
  5. Add salt and pepper to taste.

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