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Traditional Scotch Broth

1 lb Neck of mutton or boiling beef
2 qt Cold water
1 ts Salt
2 tb Pearl barley
2 tb Yellow split peas
2 tb Dried green peas
2 md Size carrots
2 Leeks
3 tb Diced rutabaga
1 md Onion
1/2 sm Cabbage
1 ts Finely chopped parsley


Salt and pepper to taste


Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste.



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