Scotch Broth a la Gabi

Ingredients for 4 servings:

• 500 g lamb shoulder(s)
• 1,000 ml water, hot
• 100 g pearl barley, variety according to taste
• Black pepper, freshly ground
• Salt
• 125 g beet(s), white, finely diced
• 125 g carrot(s), finely diced
• 125 g celeriac, finely diced
• 1 stalk(s) leek, thin, cut into very fine rings
• 2 onions
• 25 g butter or margarine
• 2 tbsp flat-leaf parsley, chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 15 minutes

Scottish pearl barley soup

Bring the lamb to a boil in a pot with hot water, then skim off the skims thoroughly. Add the pearl barley and season generously with salt and pepper. Simmer, partially covered, for 60 minutes. Add the beets, carrots, celery, and leeks and cook everything in the soup for another 35-40 minutes. Fry the onions in the hot fat until golden brown. Remove the lamb, dice it, and return it to the pot. Season the pearl barley soup generously with salt and pepper, scatter the onions over the soup, and sprinkle with parsley.