Soup "Scotch" with lamb

120 g lamb

25 g celery root

20 g pearl barley

20 g carrots

20 g turnip

1 onions

0,5 l water

black pepper

salt

Pour lamb with cold water, bring to boil, remove the foam, pepper and salt, add to the soup onion, cook over a slow fire for one hour.

When the meat is ready, remove it from the soup, to separate the flesh from the bones, cut into slices and put in the strained broth.

Barley scald and add to the soup, and boil until soft, then add the vegetables, cut into small cubes, cook soup until tender.

Before serving, sprinkle the soup with the chopped herbs.