Scotch Broth Ingredients
Three ounces (85 g) of dried split peas, soaked overnight
Three pounds (1.5 kg) of mutton (preferably neck, ribs, or leg)
Six pints (3.4 litres) cold water
Three or four ounces (85 - 110 g) of barley
Two medium sized carrots diced
Two small turnips diced (The vegetables Scots call turnips are often called swedes outside Scotland)
Three medium onions (sliced) or Three leeks sliced
A tablespoon of fresh, chopped parsley
Salt and pepper to taste
Scotch Broth Cooking Method
Soak the dried peas overnight.
Add the mutton and barley to the water and bring to the boil.
Simmer for an hour, skimming the water to remove any scum.
Add the carrots, turnips and onions (or leeks).
Simmer for one and three quarter hours.
Add the chopped parsley.
Season with salt and pepper.
Continue simmering for another quarter of an hour.
Serve with bread or oatcakes.
If you prefer a thick soup, add an extra ounce or two of the dried peas and barley.
In days gone by, it would have been normal to remove the meat after it had been cooking for two hours. The meat would be well-cooked by this time and would be reheated and served with vegetables after the scotch broth had been eaten. The vegetables served with the meat (peeled, whole carrots and large pieces of turnip) would also have been cooked in the broth. Nasturtium sauce - a very tasty sauce made with nasturtium leaves or seeds heated in butter with a little mustard and vinegar - would be served with the mutton and vegetables.