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Scotch Broth
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Prep
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Cook
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Total
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Servings
2 servings
Categories
General
Tags
Ingredients
- ½ swede
- 1 small turnip (optional)
- 2 large carrots
- 1 onion
- 1 stalk of celery
- 1 parsnip
- 1 leek
- Knob of butter
- 4 chicken stock cubes
- Boiling water.
- 2 heaped tablespoons of pearl barley
- Cayenne pepper to taste.
Instructions
- 1
Chop all vegetables into small chunks. In a pan melt the knob of butter and add the vegetables. Stir for a couple of minutes over a medium heat.
- 2
Mix the stock cubes with the water and add to the pan. Cover the vegetables with cold water and add the barley and cayenne pepper. Bring the pan to the boil and boil for about 20 minutes or until the barley is soft and the vegetables cooked. Season to taste.