Description
Scotch Broth. Not necessarily the same dance Autumn tango. I invite You to Scotland. Kaylee will dance, dance, which is performed in simple folk parties. Cook in a large pot of Scotch broth.
Ingredients
-
Lamb
300 g
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Broth
1.5 l
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Onion
2 piece
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Carrots
2 piece
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Red sweet pepper
1 piece
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Pumpkin
200 g
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Pearl barley
1 cup
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Green peas
1 cup
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Parsley
1 coup
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Vegetable oil
2 Tbsp
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Seasoning
1 Tbsp
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Salt
-
Black pepper
Cooking
Thoroughly wash the pearl barley. Fill it with hot water and leave for 4-5 hours. Can at night. Drain the water, rinsed again and cover with cold water and put to boil until tender. For about 40 minutes.
Meat cut into small pieces, add prepared seasoning to the mutton, mix well, cover with film and leave for 45 mins - hour.
Vegetables (pumpkin (original - turnips, but where'll we find her, the turnip), carrots, onions and sweet peppers) cut into medium-sized.
Sauté meat in 1 tbsp oil until Golden brown. In the same pan in the remaining 1 tbsp oil to fry onions.
Fold the meat into the pot. ( it's not the latest calibre - 2.5 liters)
Over to vegetables.
Pour all the boiling broth and put in the oven. To cook at a temperature of 190-200 degrees for 30-35 minutes.
35 minutes passed, take out the pot. Salt, pepper to taste
Add the boiled pearl barley and frozen peas and again the oven for 10 minutes
Ten minutes later, the soup is ready. Sprinkle with chopped parsley.
Poured into plates and...
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