August
12
16:51
Ingredients // Vegetables

Scottish shepherd's lamb soup

Scottish lamb soup kitchen, as such, has developed under the influence of the Viking kitchen, and then the French and considered sufficiently distinctive.Thanks to fertile land and climate, the Scots have in their arsenal the best lamb, beef and venison, are found in the Scottish seas salmon and trout, and in the fields grown high quality vegetables and cereals.The Scottish cuisine made cooking a lot of thick and rich soups, one of the most famous is considered a Scottish shepherd's soup with pearl barley and vegetables.According to the original recipe, this soup is cooked with turnips, but my acquaintance with this root crop remained at the level of Russian fairy tales, but when you consider that in the Russian rap was the "second bread" until the potatoes in their diet, then I will assume that in ourturnip case can be replaced by potato.

Ingredients:
  • Lamb chops 600 g
  • Pearl barley 1 tbsp.
  • celery stalks 3 pcs.
  • potatoes 3 pieces.
  • Carrot 1 pc.
  • Onion 1 pc.
  • fresh parsley 50 g
  • ground black pepper 1 pinch
  • salt 1 tbsp.l.
  • Water 2.5 l
instructions
  • Step 1 To prepare you will need: lamb, potatoes, onions, carrots, celery, pearl barley, salt, pepper and parsley.
  • Step 2 pearl barley to soak in water for 12 hours before cooking soup.
  • Step 3 onions cut into 4 pieces.
  • Step 4 Mutton rinse and put in a saucepan with the onion, pour the necessary amount of cold water and put to boil, then add salt and boil remove foam.Cook over low heat for 1 hour.
  • Step 5 Potatoes cut into large cubes.
  • Step 6 carrots cut into large slices.Step 7
  • tender parts chopped celery stalks as well as carrots.
  • Step 8 an hour after cooking, remove the meat and onions.If necessary, strain the broth.
  • Step 9 Separate the meat from the bones, cut into slices and return to broth.
  • Step 10 In the boiling broth, start vegetables cut and washed pearl barley.Cook over medium heat for 40 minutes (until cooked barley).Serve very hot, sprinkled with chopped parsley.