Scotch Broth Ingredients
Three ounces (85 g) of dried split peas, soaked overnight
Three pounds (1.5 kg) of beef (preferably shin, brisket or flank)
Six pints (3.4 litres) cold water
Three or four ounces (85 - 110 g) of barley
A small quantity of greens such as kail roughly shredded
Four or five leeks cut in two-inch lengths
A head of celery sliced
Salt and pepper to taste
Scotch Broth Cooking Method
Soak the dried peas overnight.
Add the beef and barley to the water and bring to the boil.
Simmer for an hour, skimming the water to remove any scum.
Add the greens, leeks and celery.
Simmer for one and three quarter hours.
Simmer for two hours.
Season with salt and pepper.
Serve with bread or oatcakes.
If you prefer a thick soup, add an extra ounce or two of the dried peas and barley.
Traditionally, it was normal to remove the meat from the pot after two hours. The meat would be well-cooked by this time. The meat would be reheated, carved and served with vegetables (peeled, whole carrots and large pieces of turnip) after the broth had been eaten. The vegetables would also have been cooked in the broth. Nasturtium sauce - made using nasturtium leaves or seeds heated in butter with a little mustard and vinegar - would be served with the beef and vegetables.