Scottish soup
Description
The soup is easy and quick to prepare. It turns out very thick and perfectly satisfies hunger for hours. You can substitute parsley with celery stalks or leaves, which will give the dish even more aroma and flavor. Serve the soup with sour cream or mayonnaise.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the barley grains in water and drain. Pour hot water over the barley and let it soak for at least 2 hours, or preferably overnight.
- 3
Step 3
Rinse the lamb in water, remove tendons and membranes from the meat. Cut into pieces and place in a pot, adding peeled onion and bay leaves. Pour in 1 liter of hot water and simmer the meat over medium heat for 1.5 hours, skimming off the foam that forms.
- 4
Step 4
Boil pearl barley in 0.5 liters of hot water for about 40 minutes. Remove the onion from the meat broth and add the pearl barley to the broth.
- 5
Step 5
Peel the potatoes and carrots, rinse and cut into medium cubes or slices. Place in a saucepan, add salt. Boil for about 15 minutes until the potatoes are cooked.
- 6
Step 6
Wash the parsley or replace it with celery, chop finely, and add to the container. Press the garlic cloves. Boil for another 2 minutes, then turn off the heat. Taste the soup and adjust to your preference.
- 7
Step 7
Pour the hot thick soup into bowls and serve hot with bread.