Scotch Broth

1. 1

   Place 9 cups water, lamb and barley in a large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour, skimming fat from the surface occasionally. Add the onion, carrot and leek; simmer, covered, for about 30 mins, or until the carrot is tender.

2. 2

   Remove the lamb from the pan. When cool enough to handle, remove and discard the bones, then shred lamb meat coarsely.

3. 3

   Return the lamb to the soup with cabbage and peas; cook, uncovered, for about 10 mins or until the peas are tender.

4. 4

   Serve the soup sprinkled with parsley.

No additional tips available.