The hearty barley soup of Scotland, featuring lamb, root vegetables, and pearl barley, traditionally prepared on Mondays using leftover mutton from Sunday roast.
Ingredients
- 300g lamb shoulder (on bone)
- 100g pearl barley (soaked overnight)
- 2 leeks
- 2 carrots
- 1 turnip
- 1 onion
- bunch parsley
- 2L lamb stock
- salt
- pepper
- cabbage (optional)
Instructions
1
Base
Simmer lamb bone in stock for 1 hour to create rich base. Remove meat, dice, discard bone.
2
Barley
Add drained barley. Simmer 30 minutes.
3
Vegetables
Add diced turnip, carrot, and onion. Cook 20 minutes.
4
Leeks
Add sliced leeks (white and green). Cook 10 minutes. Add cabbage if using, shredded.
5
Finishing
Return diced meat to pot. Season with salt and pepper. Add chopped parsley.
6
Resting
Let stand 10 minutes before serving. Should be thick enough for spoon to stand.