Soup pearl-barley Scottish

Way of preparation

Meat mutton — 400 g, butter — 100 g, green onions — 100 g, pearl barley — 100 g, carrots — 100 g, a celery (root) — 100 g, parsley greens, salt, black pepper.

To fry the meat cut in cubes together with bones before formation of a crust, to add green onions, then to fill in all this with water and to cook on weak fire of 30 min., to add grain and to cook 10 more min. then to add small cut celery and carrots, to salt, pepper and cook 20 more min. To strew ready soup with parsley greens.  

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