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Scotch Broth

A soup with ‘stick to the ribs’ man-appeal. Definitely a meal in one!
Scotch Broth
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You Will Need:

Pea Soak Mix
  • 100 g dried split peas
  • hot tap water
Vegetables and Barley
  • drained soaked peas
  • 100 g pearl barley
  • 2 medium carrots, sliced into rings
  • 4 leeks
  • 2 large potatoes, cubed
  • 2 onions, chopped
  • 2 celery stalks, sliced
  • ½ cup (125 ml) parsley, chopped
  • ½ medium cabbage (600 g), finely shredded
  • Ina Paarman’s Vegetable Spice
Meat

Method:

Pea Soak Mix

Cover the peas, 5 cm deep, with hot tap water and leave to soak for a few hours.

Meat

Season the meat with Garlic Pepper Seasoning and place in a very large pot.

Add the cold tap water, Chicken Stock, thyme and bay leaves.

Bring to the boil. Simmer on top of the stove for 2 hours, until meat is tender.

Spoon out meat and separate from bones.

Keep meat on the side for adding later.

Discard bones.

Vegetables

Add drained soaked peas and barley to meat stock.

Add vegetables (except cabbage and parsley).

Simmer gently for 30 minutes.

Add parsley to cabbage and season with Vegetable Spice.

Now add it to the soup.

Cook for 20 minutes.

Add the flaked meat, check seasoning and heat through.

Dish up, sprinkle with gremolata and serve with croutons or fresh bread.

Enjoy this super healthy meal in one.

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Scotch Broth

A soup with ‘stick to the ribs’ man-appeal. Definitely a meal in one!
Scotch Broth

You Will Need:

Pea Soak Mix
  • 100 g dried split peas
  • hot tap water
Meat
Vegetables and Barley
  • drained soaked peas
  • 100 g pearl barley
  • 2 medium carrots, sliced into rings
  • 4 leeks
  • 2 large potatoes, cubed
  • 2 onions, chopped
  • 2 celery stalks, sliced
  • ½ cup (125 ml) parsley, chopped
  • ½ medium cabbage (600 g), finely shredded
  • Ina Paarman’s Vegetable Spice

Method:

Pea Soak Mix

Cover the peas, 5 cm deep, with hot tap water and leave to soak for a few hours.

Meat

Season the meat with Garlic Pepper Seasoning and place in a very large pot.

Add the cold tap water, Chicken Stock, thyme and bay leaves.

Bring to the boil. Simmer on top of the stove for 2 hours, until meat is tender.

Spoon out meat and separate from bones.

Keep meat on the side for adding later.

Discard bones.

Vegetables

Add drained soaked peas and barley to meat stock.

Add vegetables (except cabbage and parsley).

Simmer gently for 30 minutes.

Add parsley to cabbage and season with Vegetable Spice.

Now add it to the soup.

Cook for 20 minutes.

Add the flaked meat, check seasoning and heat through.

Dish up, sprinkle with gremolata and serve with croutons or fresh bread.

Enjoy this super healthy meal in one.

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