Friday, December 15, 2006

Scotch Broth

Photo shows the family in La Trattoria Pallota in Assisi doing what we do best--EATING!!!


1 kilo beef brisket, in small cubes
(The Scots use lamb shoulder but Mommy said brisket is better. The Scots are simple, hardy folk and this is apparent in their fuss-free dishes.)

2 stalks celery, chopped
one onion, chopped
1/2 cup barley
1/2 cup dried split yellow peas
2 cubes beef bouillon (if using water instead of beef stock)
8 cups beef stock or water
1 carrot, grated
pepper, salt as desired

Soak the barley and peas separately for about 4 hours, then drain.

Boil the beef with celery, chopped onion, pepper, salt, and beef stock in slow fire until beef is very, very tender. Add in the dried peas, barley, beef bouillon and grated carrots. Cook until barley and peas are tender. (Barley cooks faster than dried peas but since this is soup, it's okay. The longer you simmer the ingredients together the more they give out taste!)

Remove from fire and serve hot.

Note: Use your common sense-- this is supposed to be a soup. If you end up with very little liquid, just add some more water.

1 comment:

Wyatt said...

Nice Blog Cynch. I'll try some of your recipe one of these days