Scottish Barley Soup
8 servings
60 minutes
The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.
Calories305.6kcal
Proteins14.8grams
Fats20.7grams
Carbohydrates16.2grams
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
1
Soak the pearl barley in cold water for at least 5 hours.
- Pearl barley: 0.5 glass
2
Melt the butter in a pan and fry the diced meat with onion until browned.
- Lamb (young sheep meat): 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.
- Water: 2 l
4
After half an hour, add the pearl barley and cook for another 10 minutes.
- Pearl barley: 0.5 glass
5
Then add diced celery and carrot, season with salt and pepper, and cook for another 20 minutes.
- 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.
- Parsley: 50 g
