Scottish cuisine is not very common. But true connoisseurs know that soups according to their recipes are very rich and satisfying.
It is necessary
- - pan;
- - lamb on the bone 600 g;
- - pearl barley 1 glass;
- - celery 3 stalks;
- - potatoes 3 pcs.;
- - carrots 1 pc.;
- - onion 1 pc.;
- - parsley 50 g;
- - ground black pepper;
- - salt 1 tbsp. the spoon;
- - water 2, 5 l.
Instructions
Step 1
Peel the onion and cut into 4 pieces. Rinse the lamb well and place in a saucepan with the onions. Cover with cold water and cook. After boiling, salt and remove the foam. Cook over medium heat for 1 hour.
Step 2
Peel potatoes and carrots. Cut the potatoes into large cubes and the carrots into large cubes. Cut the tender part of the celery in the same way as the carrots.
Step 3
One hour after boiling the broth, remove the meat and onions. Strain the broth. Separate the flesh from the bones, cut into slices and put back in the broth.
Step 4
Bring the broth with meat to a boil, add chopped vegetables and washed pearl barley. Cook over medium heat for 40 minutes, until the barley is cooked.
Step 5
Serve the soup very hot, sprinkle with chopped parsley.
