Description
Scotch broth, even though it is called the broth, is not. In fact it is a very dense, thick and incredibly tasty soup-stew of barley and peas.
Ingredients
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Pork ribs
500 g
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Peas
80 g
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Pearl barley
80 g
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Water
4 l
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Carrots
1 piece
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Leeks
1 piece
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The Apium graveolens Dulce
2 piece
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Vegetable oil
1 Tbsp
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Cabbage Chinese
150 g
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Salt
-
The mixture of peppers
Cooking
Peas and barley I use TM "Mistral". Before cooking they need to be separately soak for 5-6 hours.
Barley wash cover with cold water, bring to boil, remove the foam, cook on medium heat for 40 minutes.
To the barley add the peas, cook for another 30 minutes.
Carrots grate on a coarse grater, onion cut into rings, celery - small pieces. Prepared vegetables fried in vegetable oil, stirring occasionally, 6-7 minutes.
Ribs cut into one bone, add to the vegetables and fry for 7-8 minutes.
Fried vegetables along with the ribs to add to the soup, season with salt and pepper, cook for another 10 minutes.
Add chopped Bok Choy, cook for another 5 minutes. Allow to stand, covered for 20-25 minutes.
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