Scottish soup

400 g lamb

0.5 glass pearl barley

2 pcs. onion

1 pcs. leek

1 pcs. carrot

1/2 pcs. turnip

100 g celery root

dill

ground black pepper

salt

Turnips can be replaced turnips or potatoes, but instead use cilantro dill, parsley, etc.

Scottish recipe soup:

Pearl barley wash in several waters, pour boiling water 2-3 times, each time pouring water, and boil in salted water until tender.

Wash the lamb, pour 2 liters of cold water and bring to a boil, remove the foam. Onions clean, wash, cut into large semicircles, add to the pot with the meat broth and cook for about an hour.

Broth through a sieve, the laid paper towel (so that the paper does not move down during straining, can be placed on top of a smaller sieve), put the pan on the heat and add the broth cooked barley. Carrots, turnips and celery root washed and cleaned. Carrots cut into slices semicircular, turnips and celery - thin slices, leeks - wide rings. Diced vegetables to put in a pan with broth and pearl barley.

Boiled mutton cut into small pieces, put in a pot of soup, add salt and black pepper to taste and cook until vegetables are tender. Serve sprinkled with dill. Scottish soup is ready.