Vickys Traditional Scotch Broth, Dairy, Egg & Soy-Free

• 250 grams scotch broth mix *note
• 3 turnips, diced
• 3 carrots, diced
• 1 swede, diced
• 1 large onion, diced
• 1 large leek, diced
• 1 kg neck of mutton or lamb
• 3500 ml vegetable stock
• 2 tbsp fresh chopped parsley
• 1 salt & pepper to taste

1. * Scotch broth mix consists of dried Pearl Barley, Yellow Split Peas, Marrowfat Peas, Green Split Lentils and Red Split Lentils with the barley being the most abundant in the mix
2. Soak the broth mix overnight
3. Put the vegetables, meat, stock in a large pan and bring to the boil.
4. Skim off any fat with a slotted spoon then reduce heat to a simmer
5. Simmer for 30 minutes, then add the pre-soaked broth mix and continue to simmer for another 60 - 70 minutes until the meat is falling off the bone
6. Remove and discard the bones, stir in the parsley, season and serve
7. You can also use beef or chicken but mutton is the traditional choice

scotch broth, carrots, swede, onion, neck, vegetable stock, parsley, salt

Taken from cookpad.com/us/recipes/335162-vickys-traditional-scotch-broth-dairy-egg-soy-free (may not work)