Scotch Broth

One of the many things I love about Winter would have to be the cooking.

Scotch Broth is another great recipe from 'The Australian Women's Weekly The Country Table' cookbook.

Scotch Broth.

1 kg lamb neck chops
3/4 cup pearl barley
2.25 litres water
1 brown onion cut into 1cm pieces
2 carrots cut into 1cm pieces
1 leek sliced thinly
2 cups (160g) finely shredded savoy cabbage
1/2 cup frozen peas

Place the chops, barley and water into a very large saucepan.  Bring to the boil, cover and then simmer for 1 hour.  The recipe suggests skimming the fat off the surface occasionally however I found it wasn't needed. 

Add the onion, carrots and leek and simmer 30 minutes, covered.

Remove the chops from the pan.  Discard the bones and chop the meat.  I found it practically fell off the bone and was so lovely and tender.  Return the meat to the soup together with the cabbage and peas.

Cook for another 10 minutes, uncovered or until the cabbage is tender.

Serve with crusty bread or buttered rolls.  

The whole family enjoyed this one and commented on it's wonderful taste.  Another keeper for us.

I made this recipe the day before which gave it even more flavour as well as thickness.  It makes quite a large batch so perfect for hungry teenagers who are always looking for food.

A lovely big batch of goodness.

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