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Scotch broth

Carol Wilson
Carol Wilson's Scottish recipe is as good to eat as it is cheap to make - a perfect accompaniment with hunks of crusty bread

Scotch broth

Method

1. Put the meat into a large pan with the water, salt, barley and peas. Bring slowly to the boil, skimming off any foam as it appears.

2. Add all the remaining vegetables except the cabbage and bring to simmering point.

3. Partially cover the pan and simmer for about 2 hours until the meat is tender.

4. Tip in the cabbage for the last 15 minutes of cooking.

5. Remove the meat and bones from the pan and shred the meat, discarding the bones.

6. Return the meat to the pan and simmer for a further 5 minutes

7. Season with salt and pepper.

8. Pour the soup into deep bowls and sprinkle with chopped parsley before serving.

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Serves: 6

Prep: 15 min, plus overnight soaking
Cook: 2 hrs 20 min

Ingredients
450g scrag of mutton, or middle neck of lamb, trimmed of excess fat
2.2 litres water
1 tsp Salt
50g pearl barley, rinsed and drained
50g dried peas, soaked overnight and drained
1 large onion, chopped
1 leek, chopped
3 Carrots, sliced
1 small turnip, diced
2 sticks Celery, sliced
1/4 small Cabbage, leaves shredded
1 tbsp chopped Parsley