Another of Scotland’s soup recipes, some refer to this dish as Scotland’s national soup. It is best made the day before it is needed so that the fat can be skimmed from the top. This is a hearty and filling dish to be served as a main course.
700 Gram Shin of beef, diced (1 1/2 lb)
2.3 Litres Water (4 pints)
1 Medium Carrot, chopped
1 Medium Turnip, chopped
1 Medium Onion, chopped
2 Leeks, chopped and thoroughly washed
3 Tablespoon Pearl barley
Chopped parsley, to garnish
Put the meat and water in a large pan.
Bring to the boil, cover and simmer for 1 1/2 hours.
Add the vegetables and barley. Simmer for another hour until everything is soft.
Skim off any fat and garnish with parsley before serving.