HOT SOUP: Scotch broth used to be one of the most popular soups in the UK during my times there. It is a nice soup though that can be enjoyed anywhere in the world

SCOTCH BROTH:

2 lbs. lamb shoulder, bones in, cut into 2-inch pieces 

3-4 tbsp. pearl barley                                                     

1 tsp. salt + ¼ tsp. black pepper                                                          

veggie mix:

    ¾ cup leeks, chopped

    ½ cup each celery & carrots, onion & turnips finely chopped                                                        

8 cups water                                                               

salt and pepper to taste

minced parsley for garnish

In a large saucepan, bring lamb pieces and the water to a boil over high heat. Cover pot, reduce heat to medium-low, skimming the froth as it rises to the surface, and add barley. Simmer mixture for 1 hour. Add chopped vegetables and simmer for another hour.

Remove lamb pieces with a slotted spoon. Cool until able to handle; then remove the meat from bones and cut it into small dice. Return meat to soup. Add salt and pepper to taste and simmer the soup for 5-10 minutes more. Ladle soup into heated bowls to serve, garnished with parsley.