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Beef (or Lamb) and Barley Soup (Scotch Broth)
Ingredients
- 500-700g chuck steak or lamb chump chops, fat removed, chopped
- 2T olive oil
- 1 large onion, chopped
- 1T minced garlic
- 1 parsnip, chopped
- 1 turnip, chopped
- 3-4 carrots, chopped
- 2T tomato paste
- 2L (8 cups) chicken stock
- 1 cup pearl barley
- 1t dried thyme
- 1T black sauce
- *
- 1c frozen peas
- (Salt)/pepper
- Parsley
Directions
- Heat oil. Add meat and brown. When meat has taken up most of the oil add the onion and cook for 5 min. Add garlic and cook for 1 min. Add vegetables and cook a further 5 min before adding other ingredients. Bring to the boil and simmer for 1 and 1/2h or until meat is tender. Add peas and heat through before serving, garnishing with parsley.
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