Easy Beef and Barley Soup Recipe

Beef and Barley Soup, also known as Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, color and flavors. The proportions and ingredients vary according to the recipe or availability.

In the early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours soup vegetables are added, turnips, carrots and onion, and simmered until just tender, and finally pre-soaked Scotch barley. The soup is served with a garnish of fresh parsley.

According to Christian Isobel Johnstone, the mutton could be served on the side as a bouilli with caper sauce, parsley and butter, pickled cucumbers, or nasturtiums (edible flowers) with mustard and vinegar.

Happy Cooking,
UB

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