Scotch Vegetable Broth
Traditionally Scotch Vegetable Broth is made with lamb.
The winter has not come yet, and I don’t have an appetite for a hearty soup. In this mood I stepped away from the classic version omitting meat and making this soup with barley and fall-and-winter vegetables. I’m really very pleased with the result – delicious, healthy, light and still warming dish. My husband likes to add a dollop of sour cream to the bowl, and I enjoy it just as is. This delightful autumn soup is good not only for the Scottish rainy weather but for Midwest cold days as well.
Well, later, when winter will come I definitely cook this tasty soup in a classic manner – with lamb and will enjoy the warming bowl seating near my fireplace.
3 quart pot
- ¼ small head of white cabbage, shredded
- 1 small onion, chopped
- 1 turnip, chopped
- 1 medium leek, washed, white and light green parts sliced
- 1 large carrot, chopped
- 1/3 – ½ cup pearl barley or pressed barley (½ cup – for a thicker soup)
- Bouquet garni
- Black pepper
- Olive oil
- 25 g butter (optional)
- 2 – 2 ½ quarts of stock (vegetable, chicken or beef) or water
For the bouquet garni:
- 6-10 black peppercorns
- 6-10 whole coriander
- 2 bay leaves
- Dark green part of leek
In a pot, heat the olive oil and butter. Add the onion and cook it over medium heat for about 5-7 minutes.
Rinse the barley. Add barley, all the vegetables and bouquet garni to the pot, pour stock and bring to boil over high heat. Reduce heat to a low, cover with a lid and cook for about 20-25 minutes until vegetables and barley are done.
Let the soup stand covered for 10-15 minutes. Remove the bouquet garni. Serve with good crusty bread.
Cook with pleasure and enjoy the world!