Scottish Barley Soup

8 servings

60 minutes

The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.

Energy value per serving

• Calories: 305.6
• Proteins: 14.8g
• Fats: 20.7g
• Carbohydrates: 16.2g

Ingredients

• Lamb: 600 g
• Butter: 4 tbsp
• Onion: 1 head
• Water: 2 l
• Pearl barley: 0.5 glass
• Carrot: 2 pc
• Celery stalk: 3 pc
• Parsley: 50 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak the pearl barley in cold water for at least 5 hours.

   Required ingredients:

   • Pearl barley: 0.5 glass

2. Melt the butter in a pan and fry the diced meat with onion until browned.

   Required ingredients:

   • Lamb: 600 g
   • Butter: 4 tablespoons
   • Onion: 1 head

3. Pour water into the pot, add the contents of the pan, and let it cook on low heat.

   Required ingredients:

   • Water: 2 l

4. After half an hour, add the pearl barley and cook for another 10 minutes.

   Required ingredients:

   • Pearl barley: 0.5 glass

5. Then add diced celery and carrot, season with salt and pepper, and cook for another 20 minutes.

   Required ingredients:

   • Celery stalk: 3 pieces
   • Carrot: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Sprinkle the ready soup with parsley and serve it to the table immediately.

   Required ingredients:

   • Parsley: 50 g