Manx Broth
photo by Tea Jenny
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Yields:
-
1 batch
ingredients
directions
- Boil shin and bone together with a good pinch of salt. Keep topping up the water and when the meat is cooked, take it out. (The meat can be served cold as a separate meal).
- Put the stock on the heat again with the barley which has been soaked overnight. Let the liquid simmer until the barley is cooked, stirring occasionally to prevent it from sticking. Then add the diced vegetables - turnip, carrot, parsnip, leek, beans, cabbage, celery or whatever is available. Add the tyhme and parsley and keep the broth simmering until the vegetables are cooked through.
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Reviews
-
Mmmm, nice soup. I make a lot of soup but I've not heard off this one, I like the history you have written about it very interesting. I made it to the recipe apart from the bone, you can no longer buy bones at the butchers now so I used a stock cube instead, but I striped the fat from the meat and put it back in the soup. I would make this again I like to make something a bit different. Thank you for posting. Made for ZWT#6 2010.
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York