Lamb soup Scottish cuisine, as such, developed under the influence of the cuisine of the Vikings, and then the French and is considered quite peculiar. Thanks to the fertile lands and climate, the Scots have in their arsenal the best mutton, beef and venison, in the Scottish seas there are salmon and trout, and in the fields high-quality vegetables and cereals are grown. In Scottish cuisine it is customary to cook a lot of thick and rich soups, one of the most famous is Scottish shepherd soup with pearl barley and vegetables. According to the original recipe, this soup is prepared with turnips, but for me the acquaintance with this root crop remained at the level of Russian fairy tales, and given that in Russia turnip was "second bread" before the appearance of potatoes in the diet, I dare to assume that in our The turnip can be replaced with potatoes.
Ingredients:- Lamb on a bone 600 g
- Groats pearl barley 1 tbsp.
- Celery stems 3 pcs.
- Potatoes 3 pcs.
- Carrot 1 pc.
- Onions 1 pc.
- Parsley fresh 50 g
- Pepper black ground 1 pinch
- Salt 1 tbsp. l.
- Water 2.5 l
- Step 1 For cooking, you will need: lamb, potatoes, onions, carrots, celery stalks, pearl barley, salt, pepper and parsley.
- Step 2 Pearl barley should be soaked in water 12 hours before soup preparation.
- Step 3 Cut the onions into 4 pieces.
- Step 4 Rinse the lamb and put it in a pan with onion, pour the necessary amount of cold water and cook, boil after boiling and remove the foam. Cook on low heat for 1 hour.
- Step 5 Cut the potatoes into large cubes.
- Step 6 Cut the carrots into large circles.
- Step 7 Cut a delicate portion of celery stalks as well as carrots.
- Step 8 An hour after cooking, get the meat and onions. If necessary, strain the broth.
- Step 9 Separate the meat from the bones, cut into slices and return to the broth.
- Step 10 In the boiling broth, run the chopped vegetables and washed pearl rump. Cook over medium heat for 40 minutes (until the pearl bar is ready). Serve very hot, sprinkling with chopped parsley.