Scotch Broth
  1. Heat Pearl Barley, in lamb stock for 1 hr

  2. Add the rest of the vegetables to stock and reduce the heat and simmer gently for an hour, or until the pearl barley are soft.

  3. Skim if needed.

  4. Season, to taste, with salt and freshly ground black pepper.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

CuisineScottish

Occasions🍲Comfort Food📆Everyday

Season❄️Winter

DifficultyEasy ⏰ 2h

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